Swiss Chard Flapjacks with Lemon Yogurt Herb Salad
June 16, 2019
A green take on breakfast-for-dinner.
First, you'll be enchanted by the beautiful, emerald green of these lovely little flapjacks. You might notice that besides being gorgeous and oh-so-easy to eat, they're also full of nutrients and healthy protein. Then, you'll think, "Hey, we just made a delicious dinner with nothing but a blender and a skillet." While you're congratulating yourself for your brilliance, dollop on a little savory lemon yogurt and a bright tangle of herbs, and wear that self-satisfied smile all the way to bedtime.
2 1/2 c
black pepper, freshly ground
small onion, coarsley chopped
fresh chives, minced
shallot, coarsley chopped
garlic cloves, coarsley chopped
swiss chard leaves, center ribs removed, roughly chopped
plain Greek yogurt
Put milk, flour, eggs, salt, pepper, onion, chives, shallot, garlic, and parsley in a blender and process until smooth. Add chard leaves and pulse until almost smooth, with some flecks of chard still visible.
Heat a large skillet over medium high heat and add oil to a depth of 1/4 inch. Once oil is hot, pour batter by 1/4 cup and cook until small bubbles appear, then flip and cook until golden brown on the other side.
As the flapjacks cook, stir together yogurt, lemon zest, and lemon juice and season with a generous pinch of salt. Toss herb salad together in a bowl together with a drizzle of olive oil and a pinch of salt.
When flapjacks are done, serve with lemon yogurt and herb salad.