It has been a fall with the most amazing weather. The days are warm and the evenings cool, but not so cold to shut the windows. This dinner satisfied my cravings for fall without being a rich, squash, meat bomb that I'll crave once I'm sleeping in sweats and socks under several blankets.
This recipe is riffed from Ottolenghi's Green Pancakes in his wonderful book, Plenty. Don't be tempted to remove either the chili or the butter and egg white from the recipe. The chili gives a very moderate and welcome amount of heat. The butter keeps the batter from being too sticky and gives it a lovely brown crust. The egg white gives some lift and crisps the edges. I don't cook the chard ahead of time. It removes a step for a faster dinner and helps keep some structure and nutrition in the pancakes.
Swiss Chard Pancakes
3/4 C all purpose flour
1 T baking powder
1/2 stick butter, melted
1/2 tsp salt
2/3 C buttermilk
1 shallot, thinly sliced
1 serano chili, thinly sliced (with the seeds)
1 bunch swiss chard, cut into thin ribbons (reserve the stems for the salad)
1 egg white
- Combine flour, baking powder and salt
- Whisk the egg white until very frothy and standing in loose peaks
- Add the egg, melted butter and buttermilk
- Add the shallot, chili, swiss chard and egg white and fold in with a spatula
- In a non-stick pan (or a regular one with olive oil for frying) fry off the pancakes until golden brown on each side. I like making one big pancake per person.
- While the pancakes are frying, toss the salad
- To serve, top each pancake with some salad and dot with fromage blanc (or any other fresh, creamy cheese)
Apple Celery Kohl-Slaw
2 tart apples (Golden Spy or Granny Smith)
1 kohlrabi, peeled
3 stalks celery
1/4 C fresh green beans
reserved swiss chard stems
1 lemon, zest and juice
1/4 C olive oil
salt and pepper
- Cut the core from the apples and slice into 1/4 inch thick half moons
- Cut the kohlrabi into batons, cut green beans into 1/2 inch lengths
- Slice the celery and swiss chard thinly
- Combine all ingredients together with an extra healthy amount of black pepper, which offsets the sweet of the apples.