This recipe is very flexible. I took a page from Deb Perelman’s book and used a bundle of green onions in place of the onion and chives; I could also see using kale or spinach instead of the swiss chard. I got a total of 28 small pancakes; they freeze well, provided you separate them with parchment or wax paper so that they don’t stick together.
2 cups lactose-free whole milk
2 ½ cups (325 g) all-purpose flour (I used white whole wheat)
3 large eggs
1 tsp. coarse salt
freshly ground black pepper
1 small onion, coarsely chopped (see note above)
10 fresh chives, snipped (see note above)
1 shallot, coarsely chopped
1 or 2 garlic cloves, split, germ removed, and coarsely chopped
leaves from 10 parsley sprigs
5 large or 10 small swiss chard leaves, center ribs removed, roughly chopped
If you’d like to keep your finished pancakes warm while you cook them, preheat oven to 250 °F and line a baking sheet with foil.
Put everything except the swiss chard in a blender or food processor and whirl until the batter is smooth. Scrape down sides. Add chard leaves and pulse machine until they’re chopped to your desired consistency.
Heat a large skillet over medium-high heat and add a little oil. Once oil is hot enough that a droplet of batter hisses and sputters, spoon about 3 tablespoons batter in per pancake (I eyeballed it). It will spread quickly. Cook until browned underneath, then flip, cooking on the other side until browned again. Transfer to a paper towel-lined plate, and then, if you’d like to keep them warm, to the foil-lined tray in the oven.
Repeat with remaining batter. Serve plain or with sauce of your choice.