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.
Ingredients
Swiss Chard Pancakes with Lemon Cream
2cupsMilk
2-1/2cupsAll purpose flour
1/2tspBaking powder
1-1/2tspKosher salt
Ground black pepper To taste
10Chivesabout a 1/2 a bunch
1Large shallot
2clovesGarlic
1/4cupLoosely packed parsley leaves
7-8Swiss chard leavesstem and ribs removed
Grapeseed oil For for sauteeing
Lemon Cream Sauce
1cupSour cream
1tspLemon zest
1TbspLemon juice
1TbspChopped chivesfrom 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!