Another week, another heat wave. So of course, another recipe that does NOT involve turning on your oven.
You may be skeptical about Swiss chard pancakes (I was), but I encourage you to try them. First of all – they are extremely easy to make, and there is very little to clean up afterwards (all the prep happens in a blender). Secondly – they are delicious! It’s a fun way to enjoy your veggies. The pancakes have a great texture – not too fluffy and not to tough – and the flavour of the green onion comes through beautifully.
Still not so sure? Here’s a couple other meal ideas:
More Magnificent Meal Musings:
- Swiss Chard Fancy Toast
- Panzanella Salad with Tomatoes, Beans/Peas, and Dill
- BBQ Kohlrabi (a CSA member just posted about this in the Facebook group!)
- Swiss Chard (or Cucumber) Tzatziki
- Lettuce Wraps
Swiss Chard Pancakes with Dill Yogurt
This recipe comes from the cooking blog smitten kitchen, who adapted it slightly from the cookbook Around My French Table. It is so easy to make, and is super delicious for very minimal effort. I imagine you could make this recipe with kale, spinach, or mustard greens too!
The dill yogurt is extremely simple – I wanted something that was tangy, salty, and dills – so all it is is yogurt, salt, and fresh dill! You could go wild and add some lemon zest or a splash of lemon juice too 🙂
- 2 cups whole milk (or milk of your choice – I used oat)
- 2 1/2 cups all-purpose flour
- 3 large eggs
- 1 tsp coarse salt
- Freshly ground black pepper
- 6 green onions white and green part
- 2 garlic cloves
- 5 5 large or 10 small Swiss chard leaves center ribs removed, roughly chopped
- 1/4 cup grapeseed, peanut, vegetable, or olive oil
- 1 cup Greek yogurt
- 1/4-1/2 tsp salt, depending on your taste
- several sprigs of fresh dill, roughly chopped
For the Pancakes: Pile everything into the blender or food processor (other than the Swiss chard and the oil). Blend until well combined ( you may need to scrape down the sides a few times). Add in Swiss chard and pulse until chopped to desired consistency.
Heat a skillet over medium heat, and add in oil. Once oil is hot ( it should sizzle and po[p when you flick water into it), pour in batter – a few tablespoons per pancake should do it. Cook until bubbles form, and then flip. Cook until browned. Continue with the rest of the batter. Serve with dill yogurt or whatever topping or garnish of your choice. These pancakes can also be frozen for leftovers.
For the dill yogurt: mix everything together in a bowl. That's it!