Ingredients (for 6-8 pancackes):
- 2 bunches swiss chard
- 4 cloves of garlic, minced
- 1 egg
- 1/2 cup Pamela’s Gluten Free Pancake Flour MIx, or slightly more, depending on desired denseness.
For the dip:
- 1 cup of high quality full fat yogurt (I prefer sheep or goat’s milk)
- A large handful of fresh dill leaves
- A pinch of salt and some fresh ground pepper
Wash and dry swiss chard. Tear leaves from the stems and set stems aside, those will be used too. Separate into two piles. Chop any dirty ends off the stems and discard. Then roughly chop the stems into small pieces. In a medium/large cast iron pan heat a large drizzle of olive oil, then add chopped stems with heat on medium. Mince the garlic cloves right into the pan, add a large pinch of salt and stir to combine. Allow to cook and soften on medium heat for about 3 minutes, then turn down heat slightly, add a 1/4 cup of filtered water and continue to saute until the stems are completely softened, about 5 minutes longer.
Meanwhile, chop chard leaves into small pieces and once the stems are softened, add the leaves to the same pot. Raise heat to medium again. Continue to cook until chard leaves are softened and bright green, about 3-4 minutes.
Remove all greens from the pan, spread on a cookie sheet to cool and once cooled, put the greens into a mixing bowl and add flour, a pinch of salt, some fresh ground pepper and the egg (crack and whip egg into a cup first, then add to greens and flour). Mix gently until well combined.
In the same cast iron pan you used to cook the greens, add a generous drizzle of olive oil and heat on medium-high. When very hot, begin adding pancakes. Take 1/2 cup of mixture and flatten into a patty about 4 inches in diameter. It will be wet/mushy. This is about 90% greens, 10% flour mixture just to hold it together. It’s NOT a doughy pancake. Place the patty into the hot pan and repeat with as many as you can fit into the pan easily. Leave room for comfortable flipping. Once nicely browned on one side, flip and flatten gently with a spatula so the pancake cooks through and is not too thick. Let brown well on other side then remove and place on a paper towel to blot oil.
Once finished, place on a gorgeous platter and make the dip. It takes 3 seconds.
Place yogurt, dill, salt and pepper into a wide mouthed cup or bowl and use a hand emulsion blender to combine. Put dip into a pretty little cup or bowl and serve with pancakes. Done!
Serve with love. xxx, Leah