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.Print this recipe
Swiss Chard Pancakes with Lemon Cream
|2-1/2 cups||All purpose flour|
|1/2 tsp||Baking powder|
|1-1/2 tsps||Kosher salt|
|Ground black pepper||To taste|
|10||Chives (about a 1/2 a bunch)|
|1/4 cup||Loosely packed parsley leaves|
|7-8||Swiss chard leaves, stem and ribs removed|
|Grapeseed oil||For for sauteeing|
- 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
|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|
- Combine all ingredients for lemon cream in a small bowl.
- Serve pancakes topped with lemon cream. And poached eggs for extra deliciousness!