I love this recipe because it takes fresh, nutrient-rich ingredients like Swiss chard and turns them into a delicious, crispy treat that feels like indulgence but is actually pretty nourishing. Plus, the simplicity of mixing everything in one bowl and frying them up makes it the perfect quick and satisfying meal for busy days!
I adore concocting culinary creations featuring the green and glorious friends of the plant world—leafy greens. Swiss Chard Pancakes, or Farcous, as they are called in the south of France, make a satisfying meal.
With a texture akin to that of a frittata, these nutrient-dense pancakes are kind of a big deal. Using fresh Swiss chard leaves from our local farmers’ market, and green onions and parsley from the garden, I made these for lunch and inhaled them.
My daughter said they were a bit weird, which I took as a compliment. If your kids ask where you got the recipe, just say you injured a part of your anatomy in the service of breakfast and beaters.
Ingredients
Chard: Contains abundant vitamins A, C, and K; contributes supple greens and ample fiber.
Universal flour: Serves as a source of energy and gives pancakes a skeletal structure.
Eggs: Protein-rich; bind components, making the flavor and texture richer.
Green onions: Contribute a mild onion taste and a fresh, crisp quality.
Garlic: Provides aromatic, savory depth; may possess antibacterial qualities.
Parsley: Contributes bright, fresh, herby flavor; is a vehicle for vitamins A and C.
Olive oil: Contains healthy monounsaturated fats; provides a gentle taste to fried foods while enhancing the cooking process.
Ingredient Quantities
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- 1 cup of fresh Swiss chard leaves, finely chopped
- 1/2 cup of all-purpose flour
- 1/4 cup of milk
- 2 large eggs
- 2 green onions, finely sliced
- 1 garlic clove, minced
- 1 tablespoon of fresh parsley, chopped
- Salt to taste
- Black pepper to taste
- Olive oil or vegetable oil for frying
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Instructions
1. In a large mixing bowl, combine the Swiss chard leaves that have been finely chopped, with the green onions, garlic, and parsley.
2. Add the all-purpose flour to the mixing bowl and stir until the greens are completely covered.
3. In another small bowl, beat together the eggs and the milk until thoroughly mixed.
4. Into the bowl with the flour and greens, pour the mixture of egg and milk, and stir until smooth.
5. Add salt and black pepper to the batter to taste, and mix well.
6. Warm a big skillet over medium heat and add sufficient olive oil or vegetable oil to coat the bottom lightly.
7. When the oil is hot, use a spoon to portion the batter into the skillet, slightly flattening it with the back of the spoon to shape it into a pancake.
8. Prepare each pancake for approximately an equal amount of 3-4 minutes on one sole side so that the edges turn golden brown and crisp up nicely.
9. Cook the pancake for another 3-4 minutes on the other side after flipping it, until fully cooked through.
10. Take the pancakes out of the frying pan and put them on a plate lined with paper towels to soak up any extra oil. Serve them warm.
Equipment Needed
1. Large mixing bowl
2. Small mixing bowl
3. Cutting board
4. Chef’s knife
5. Measuring cups and spoons
6. Whisk
7. Skillet
8. Spatula
9. Spoon
10. Plate
11. Paper towels
FAQ
- Q: Can I use frozen Swiss chard instead of fresh?A: Yes, but it is important to ensure that excess moisture is not included in the recipe. To accomplish this, thaw the product before use; then, if necessary, drain it to remove any inordinate amount of liquid that may have accumulated during the freezing process.
- Q: Is there a gluten-free alternative for the flour?A: For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Q: Can I prepare the batter in advance?A: Prepare the batter right before cooking to have the best outcome, but you can still chop everything ahead of time.
- Q: What is the ideal heat level for frying the pancakes?The pancakes must be cooked on medium heat so they will not burn while cooking evenly. If necessary, adjust the heat.
- Q: Can I substitute another green for Swiss chard?Yes, spinach or kale can be used as an alternative, although the flavor may differ somewhat.
- Q: How can I make the pancakes more flavorful?You can add extra flavor in the way of herbs or spices. Consider these:
– Dill or cilantro
– Cumin or paprika
Substitutions and Variations
Swiss chard leaves can be substituted with spinach for a milder taste.
Nutritional value can be increased by substituting whole wheat flour for all-purpose flour.
You can use almond milk or oat milk instead of regular milk for a dairy-free substitute.
They can replace green onions for a slightly sweeter flavor. Shallots can be used in any dish that requires green onions.
Substitute cilantro for parsley to impart a different herbal flavor.
Pro Tips
1. Draining Excess Moisture: Before chopping, ensure the Swiss chard leaves are thoroughly washed and dried. Excess moisture can make the batter too runny. Use a salad spinner or pat them dry with a clean towel.
2. Experiment with Cheese For added flavor, consider mixing in some grated Parmesan or feta cheese to the batter. This will enhance the savory taste of the pancakes.
3. Optimal Batter Consistency: If the batter seems too thick, add a little more milk, about a tablespoon at a time, until the desired consistency is reached. If it’s too runny, sprinkle in a bit more flour.
4. Heat Control: Be mindful of the skillet heat. If the oil begins to smoke, lower the temperature slightly. This ensures the pancakes cook evenly without burning.
5. Garnishing Options: Serve the pancakes with a dollop of sour cream or a squeeze of lemon juice for an added tangy dimension. They can also be paired with a fresh tomato salsa for a refreshing contrast.
Swiss Chard Pancakes Farcous Recipe
My favorite Swiss Chard Pancakes Farcous Recipe
Equipment Needed:
1. Large mixing bowl
2. Small mixing bowl
3. Cutting board
4. Chef’s knife
5. Measuring cups and spoons
6. Whisk
7. Skillet
8. Spatula
9. Spoon
10. Plate
11. Paper towels
Ingredients:
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- 1 cup of fresh Swiss chard leaves, finely chopped
- 1/2 cup of all-purpose flour
- 1/4 cup of milk
- 2 large eggs
- 2 green onions, finely sliced
- 1 garlic clove, minced
- 1 tablespoon of fresh parsley, chopped
- Salt to taste
- Black pepper to taste
- Olive oil or vegetable oil for frying
“`
Instructions:
1. In a large mixing bowl, combine the Swiss chard leaves that have been finely chopped, with the green onions, garlic, and parsley.
2. Add the all-purpose flour to the mixing bowl and stir until the greens are completely covered.
3. In another small bowl, beat together the eggs and the milk until thoroughly mixed.
4. Into the bowl with the flour and greens, pour the mixture of egg and milk, and stir until smooth.
5. Add salt and black pepper to the batter to taste, and mix well.
6. Warm a big skillet over medium heat and add sufficient olive oil or vegetable oil to coat the bottom lightly.
7. When the oil is hot, use a spoon to portion the batter into the skillet, slightly flattening it with the back of the spoon to shape it into a pancake.
8. Prepare each pancake for approximately an equal amount of 3-4 minutes on one sole side so that the edges turn golden brown and crisp up nicely.
9. Cook the pancake for another 3-4 minutes on the other side after flipping it, until fully cooked through.
10. Take the pancakes out of the frying pan and put them on a plate lined with paper towels to soak up any extra oil. Serve them warm.
