Green pancakes

As we approach Shrove Tuesday, I thought it would be an ideal time to post about the green pancakes I cooked using Swiss Chard. This is a vegetable that I wasn’t very familiar with before receiving some in my fruit and vegetable box, which I won for the Lunch Less Ordinary challenge. For others who are unfamiliar with Swiss Chard, it is fairly similar to spinach.

Ingredients (serves 2 adults and 2 children)

100g Swiss chard leaves
30g leek (preferably the green end)
2 eggs
100g flour
300 ml milk
Salt and pepper

Method

Separate the chard leaves from the stalks (save the stalks for another recipe).
Tear chard into small pieces and chop leek.
Use a food processor to finely chop the chard leaves and leek.
In a large jug, whisk the eggs, flour and milk.
Add the greens to the jug.
Season with salt and pepper and stir well.
In an oiled pan over a medium heat, cook the pancakes about 2 minutes on each side.
Serve and enjoy.

Even more colourful with food colouring added

If like one of my sons, you don’t think they are green enough, you can always add a couple of drops of food colouring, (as shown above). These pancakes are delicious as a light main meal spread with philadelphia and served with a side salad. Also nice on their own. And the recipe can easily be varied. Another family favourite is courgette and sweetcorn pancakes.

This post is an entry for the #ShortcutEggsperts Linky Challenge sponsored by British Lion Eggs. Learn more and find recipes at www.eggrecipes.co.uk