These are some hardy savory pancakes packed with lots of greens. I really like this dish because it is really simple and quick to put together. You can make the batter early in the day, or even the day before and have a quick satisfying brunch or dinner in no time.
Here’s how you make them.
1 cup all purpose flour
1 teaspoon of salt and few cranks of fresh pepper
1 garlic clove chopped or equivalent of green garlic or garlic scapes
2 tablespoons dry white wine (optional I used vermouth)
1/2 cup milk (or unflavored, unsweetened nondairy milk)
a bunch of Swiss chard leaves or spinach or kale, finely chopped really chopped!
Olive oil for cooking
In a medium bowl, combine the flour salt and pepper. In another bowl mix all the wet ingredients, then combine wet with dry. Cover and refrigerate the batter for at least 2 hours, or overnight.
When ready to cook, remove the bowl from the fridge and mix in the chopped greens.
In a heavy skillet, heat some olive oil over medium heat. Add about 1/4 cup of the batter to the hot skillet for each pancake.
Cook until the edges are set, about 4 to 5 minutes. Flip and cook for 3 to 4 more
minutes, take your time and go slow with the heat so the pancakes cook through.
This makes about 10 or 12 pancakes.
You can serve them with yogurt or sour cream or some of that cashew aioli we made last week, that is what I used.
These make great leftovers too and are good cold or reheated. I hope you try these.