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 cupsMilk
2-1/2 cupsAll purpose flour
1/2 tspBaking powder
1-1/2 tspsKosher salt
Ground black pepperTo taste
10Chives (about a 1/2 a bunch)
1Large shallot
2 clovesGarlic
1/4 cupLoosely packed parsley leaves
7-8Swiss chard leaves, stem and ribs removed
Grapeseed oilFor for sauteeing

Lemon Cream Sauce

1 cupSour cream
1 tspLemon zest
1 TbspLemon juice
1 TbspChopped chives (from about a 1/2 a bunch)
Salt and pepperTo 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!