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Swiss Chard Flapjacks with Lemon Yogurt Herb Salad

Elizabeth Winslow

·

June 16, 2019

Servings

6

Difficulty

Easy

Prep Time

15 mins

Cook Time

10 mins

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.

INGREDIENTS

2 c

milk

2 1/2 c

flour

3

eggs

1 tsp

coarse salt

to taste

black pepper, freshly ground

1

small onion, coarsley chopped

10

fresh chives, minced

1

shallot, coarsley chopped

2

garlic cloves, coarsley chopped

1/4 c

parsley leaves

4 c

swiss chard leaves, center ribs removed, roughly chopped

1/2 c

olive oil

1 c

plain Greek yogurt

1 Tbsp

lemon zest

1/2 c

parsley leaves

1/4 c

chives, minced

1/4 c

mint leaves

1/4 c

cilantro

INSTRUCTIONS
Step 1

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.

Step 2

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.

Step 3

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.

Step 4

When flapjacks are done, serve with lemon yogurt and herb salad.

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