Swiss Chard Pancakes with Lemon Yogurt
Swiss Chard Pancakes
Tender savory Swiss chard pancakes with herbs, scallions, and a cool lemon yogurt sauce for a quick vegetarian lunch or light dinner.
Swiss chard pancakes are a practical way to turn a full bunch of greens into a real meal. The batter is closer to a tender savory crepe than a breakfast pancake: eggs, milk, and flour hold together plenty of chopped chard, scallions, parsley, and dill without needing baking powder or a long rest.
A brief wilt in the skillet softens the chard and drives off extra moisture before it goes into the batter. That small step keeps the pancakes from tasting grassy or weeping in the pan, while still letting the greens stay vivid and central.
Cook the pancakes in a thin film of oil until the edges are browned and the centers are just set. They are best hot from the skillet with lemon yogurt, but they also reheat well, making them useful for lunch boxes, quick dinners, or a plate of snacks with a crisp salad.
Nutrition (per serving)
Directions
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1
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the Swiss chard and cook for 3 to 4 minutes, stirring often, until wilted and no puddles of liquid remain.
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2
Transfer the chard to a plate and let it cool for 5 minutes. If it still looks wet, squeeze it gently in a clean towel before adding it to the batter.
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3
In a large bowl, whisk the eggs, milk, flour, kosher salt, and black pepper until mostly smooth; a few small lumps are fine.
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4
Fold in the cooked chard, scallions, garlic, parsley, and dill until the greens are evenly distributed through the batter.
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5
Stir the Greek yogurt, lemon juice, lemon zest, and a pinch of salt in a small bowl. Add 1 to 2 teaspoons water if needed to make it spoonable.
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6
Wipe out the skillet and heat 2 teaspoons olive oil over medium heat. Scoop 1/4 cup batter for each pancake, leaving space between them.
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7
Cook for 2 to 3 minutes, until the bottoms are golden brown and the tops look set around the edges. Flip and cook for 2 minutes more, until cooked through.
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8
Repeat with the remaining batter, adding more oil as needed and adjusting the heat if the pancakes brown before the centers set.
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9
Serve the pancakes warm with the lemon yogurt spooned over the top or alongside for dipping.
Ingredients
- Swiss Chard Leaves And Tender Stems, Finely Chopped:10 oz
- Scallions, Thinly Sliced:4
- Garlic Cloves, Minced:2
- Fresh Parsley Leaves, Chopped:1/3 cup
- Fresh Dill, Chopped:2 tbsp
- Large Eggs:3
- Whole Milk:1 1/2 cups
- All-Purpose Flour:1 1/2 cups
- Kosher Salt:1 1/4 tsp
- Black Pepper:1/2 tsp
- Olive Oil For Cooking:1/4 cup
- Plain Greek Yogurt:3/4 cup
- Lemon Juice:1 1/2 tbsp
- Lemon Zest:1 tsp
Tips & Notes
- Use rainbow chard if you want colorful flecks in the pancakes, but remove any tough lower stems before chopping.
- For make-ahead meals, refrigerate cooked pancakes in a single layer or separated with parchment, then reheat in a dry skillet.
- Spinach can replace chard, but squeeze it well after wilting so the batter stays thick enough to scoop.
