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Chard & pesto pancakes

Serves 2

Adapted from 



30g pesto
150g chard, tough stalks removed
50g plain flour
1/2tbsp baking powder
1 egg
30g butter, melted
pinch salt
1 tsp smoked paprika
80ml milk
1tbsp soured cream
1tbsp chives, chopped


  1. Blanch the chard leaves (takes 2-3 mins), drain, and set aside. Once cool, squeeze out as much excess water as possible, and then chop roughly.
  2. Mix all the other ingredients in a large bowl and whisk until smooth.
  3. Add the chard and mix well.
  4. In a large frying pan, heat a small amount of oil. Place 2 tbsp of the pancake mixture to make one pancake; you might be able to fit 2 or 3 in your pan at a time. Cook one side for about 2 minutes - the top will be starting to set but still went. Then turn and cook the other side.
  5. Drain on paper towels. You might want to put the oven on a low heat and then transfer the cooked pancakes to a dish there to keep warm while you cook the remainder.
  6. Repeat the cooking process with the rest of the batter. Serve with a nice green salad - there are some lovely leaves in the harvests at the moment.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Chard & pesto pancakes