Swiss chard pancakes from Around My French Table: More Than 300 Recipes from My Home to Yours (page 350) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hsteel on October 30, 2015

    I wasn't in love with these. I have a Vitamix, so I think my chard and herbs got a bit too blitzed so I ended up with a very thin green batter, which turned into very thin, very green pancakes. I think next time I'll just chop up the herbs and chard in the processor and then incorporate them with the batter. I also think I may have under-seasoned. Hard to tell if you don't want to taste the raw batter.

  • MollyB on December 19, 2013

    This is a great--and flexible--recipe. I've varied the herbs, made it without shallots, swapped out the Swiss chard for kale, and it always turns out well. Even my vegetable-averse 2-yr-old likes them. The pancakes are very good leftover.

  • L.Nightshade on May 22, 2011

    I made a miniature version of these. I used a much smaller amount of oil in a non-stick pan. Even so, they absorb quite a bit, and still required blotting on paper towels. I started out doing five to the pan, ended up doing seven and eight. I just used a scant 1/8 cup per pancake. The browning, however, is not as even with less oil in the pan. I pureed some roasted red peppers and chopped up some peppadews, mixed them with a spoonful of sour cream, some lemon zest and a bit of piment d'espelette. Just a little shot of color and spice. I love these! All the tastes come through, fresh and green, and enveloped in the rich tasting batter. I'm kicking myself for only making half a recipe. I wish I had a big stack of them sitting in the fridge.

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