Green Pancakes (Pascadous)

By • July 31, 2013 • 6 Comments



Author Notes: Very lightly adapted from Clotilde Dusoulier's The French Market CookbookNicholas Day

Serves 4

  • 1 cup all-purpose flour
  • 4 eggs, 2 whole and 2 separated
  • 1 garlic clove, finely chopped
  • 2 tablespoons dry white wine (optional)
  • 1/2 cup milk (or unflavored, unsweetened nondairy milk)
  • 8 ounces Swiss chard leaves (save the stalks for another use) or spinach, finely chopped
  • Olive oil for cooking
  • Fine sea salt
  • Black pepper
  1. In a medium bowl, combine the flour and 1 teaspoon salt and form a well in the center. Add 2 whole eggs and 2 egg yolks and stir to mix with part of the flour. Sprinkle with pepper. Add the garlic and wine and then pour the milk in a slow stream, whisking as you go, until all the flour is mixed in and the mixture is creamy and mostly lump-free. Cover and refrigerate for at least 2 hours, or overnight.
  2. When ready to cook, remove the bowl from the fridge and fold in the greens.
  3. In a clean bowl, beat the egg whites with 1/4 teaspoon salt (using a whisk or an electric mixer) until they form stiff peaks. Fold gently into the batter with a spatula.
  4. In a large skillet, heat a tablespoon of olive oil over medium heat. Add about 1/4 cup of the batter to the hot skillet, without flattening. Repeat to form as many pancakes as will comfortably fit in the skillet.
  5. Cook until the edges are set and the pancakes are golden, 4 to 5 minutes. Flip and cook for 3 to 4 more minutes, until the other side is golden. Transfer to a warm serving plate, grease the skillet again, and repeat with the remaining batter. You should have enough for 10 to 12 pancakes. Serve hot, with a sprinkling of salt and pepper on top.
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11 months ago Slimfender

What a great brunch pick! I love this.

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11 months ago MariahK

I've made this three times in the last month. They are excellent when first made but they are equally good after being refrigerated and reheated in the toaster. Next I'm going to try freezing them so that I can always have some on hand!

Bb

12 months ago WellFedWit

I've made this twice now and I love it! Used buttermilk both times because that's what I had on hand. Excellent when combined with a bit of fresh feta and a nice salad.

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12 months ago JPyyyy

Thanks.

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12 months ago JPyyyy

I'm not able to find anything about what to do with the 2 egg whites that were separated. Are they supposed to be used in the recipe somehow?

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12 months ago Nicholas Day

The egg white step went missing, mysteriously, but it should be there now.