Ingredients
- 2 cups whole milk
- 2½ cups all-purpose flour
- 3 large eggs
- 1 small onion, coarsely chopped
- 1 shallot, coarsely chopped, rinsed, and patted dry
- 2 garlic cloves, split, germ removed, and coarsely chopped
- Leaves from 10 parsley sprigs
- 10 fresh chives, snipped
- Salt and freshly ground pepper
- 5 large or 10 small Swiss chard leaves, center ribs removed, washed, and dried
- About ½ cup grapeseed, peanut, or vegetable oil
Instructions
- Preheat the oven to 250 degrees F. Line a baking sheet with foil, and line a plate with paper towels.
- Put everything except the Swiss chard and oil in a blender or food processer, making sure you season the mix generously with salt and pepper, and whirl until the batter is smooth.
- Cut chard into bite size and fold into batter.
- Pour ¼ to ½ inch of oil into a large skillet and place the skillet over medium-high heat. When the oil is hot, spoon ¼ cup of batter for each pancake. Cook the pancakes for about 3 minutes, until the underside is nicely browned and the edges are browned and curled. Flip the pancakes over and cook for another 2 minutes. Transfer the pancakes to the paper-towel-lined plate, cover with more towels, and pat off the excess oil. Place them on the foil-lined baking sheet and keep warm in the oven while you continue to make pancakes, adding more oil to the pan as needed.