Swiss Chard Pancakes with Lemon Cream Sauce

  • Author: May Hennemann


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.



Swiss Chard Pancakes with Lemon Cream

  • 2 cups Milk
  • 21/2 cups All purpose flour
  • 1/2 tsp Baking powder
  • 11/2 tsps 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
  • 78 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


Swiss Chard Pancakes with Lemon Cream

  1. Purée all ingredients except for oil in a blender until smooth.
  2. 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. Combine all ingredients for lemon cream in a small bowl.
  2. Serve pancakes topped with lemon cream. And poached eggs for extra deliciousness!