Sneaking veggies in your diet when you really just want to eat pancakes.
Sauté 4-5 cups of Swiss chard until they wilt, then rough chop. Combine 3/4 cup flour 4 tbsp salted butter, 1 tsp baking powder, 1 whole egg, 2/3 cup milk, cooked chard, 3 spring onions, and 1 teaspoon of cumin. Take 1 egg white (I swapped for aquafaba to not waste a yolk), and whip until soft peaks form, then gently fold into the mixture. Fry in a lightly greased nonstick about 2 minutes per side until golden.
You can sub in any leafy green or veggie that’s been cooked down and is not too watery. The pancake comes out light and airy with a really delicate crispy edge.
I serve this with a quick lemony herb sauce. Veggie noms!