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Green Pancakes (Pascadous) » Simple and Healthy Recipe! ✅

Very lightly adapted by Clotilde Dusoulier The French market cookbook —Nicolas day

WHO: Nicholas Day is a longtime Food52 contributor. WHAT: A pancake to call “dinner.” HOW: Add garlic and wine to a classic pancake batter (do we have your attention yet?), then let cool and add the whipped egg whites (for fluffy foam!) and chard. Cook in a hot skillet, then serve hot. WHY WE LOVE IT: These pancakes combine the ease of breakfast for dinner with the satisfaction of, well, dinner for dinner. Plus, they’re easy to adapt based on what veggies you have in your drawer—no maple syrup required. – Publishers

ingredients
  • 1 cup all-purpose flour

  • fine sea salt

  • 4 eggs, 2 whole and 2 separate

  • black pepper

  • 1 clove garlic, finely minced

  • 2 tablespoons dry white wine (optional)

  • 1/2 cup milk (or unflavored, unsweetened milk)

  • 8 ounces Swiss chard leaves (save stems for another use) or spinach, finely chopped

  • olive oil for cooking

Indications
  1. In a medium bowl, combine the flour and 1 teaspoon salt and make a well in the center. Add 2 whole eggs and 2 egg yolks and mix with part of the flour (reserve the remaining 2 egg whites). Sprinkle with pepper. Add the garlic and wine and then slowly pour in the milk, whisking all the time, until all the flour has been mixed in and the mixture is creamy and mostly smooth. Cover and refrigerate at least 2 hours or overnight.

  2. When you are ready to cook, remove the bowl from the refrigerator.

  3. In a clean bowl, beat the egg whites with 1/4 teaspoon salt (using a wire whisk or electric mixer) until stiff. Gently incorporate into the dough with a spatula. Add the chopped chard.

  4. In a large skillet, heat a tablespoon of olive oil over medium heat. Add about 1/4 cup of the batter to the hot skillet, without flattening. Repeat to form as many pancakes as comfortably fit in the pan.

  5. Bake until edges are set and pancakes are golden brown, 4 to 5 minutes. Flip and cook for another 3 to 4 minutes, until the other side is golden brown. Transfer to a warm serving plate, grease the pan again, and repeat with the remaining batter. You should have enough for 10-12 pancakes. Serve hot, with a pinch of salt and pepper.

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