Swiss Chard Pancakes with Lemon Cream Sauce
Chef May is known around these parts for her bright, beautiful brunch spreads. These vegetable-rich pancakes are perfectly paired with a lemon sauce that you’ll want to add to everything from potatoes to chicken wings.
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Ingredients
Swiss Chard Pancakes with Lemon Cream
- 2 cups Milk
- 2-1/2 cups All purpose flour
- 1/2 tsp Baking powder
- 1-1/2 tsp Kosher salt
- Ground black pepper To taste
- 10 Chives about a 1/2 a bunch
- 1 Large shallot
- 2 cloves Garlic
- 1/4 cup Loosely packed parsley leaves
- 7-8 Swiss chard leaves stem and ribs removed
- Grapeseed oil For for sauteeing
Lemon Cream Sauce
- 1 cup Sour cream
- 1 tsp Lemon zest
- 1 Tbsp Lemon juice
- 1 Tbsp Chopped chives from about a 1/2 a bunch
- Salt and pepper To taste
Instructions
- Purée all ingredients except for oil in a blender until smooth.
- In a large sauté pan, heat a few tablespoons of oil over medium heat. Ladle batter into pan, about ¼ cup per pancake, to make several pancakes. Cook for about 2 minutes on each side, or until golden brown.
Lemon Cream Sauce
- Combine all ingredients for lemon cream in a small bowl.
- Serve pancakes topped with lemon cream. And poached eggs for extra deliciousness!
