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Swiss Chard Flapjacks With Lemon Yogurt Herb Salad
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.
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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.