WHO: Nicholas Day is a longtime Food52 contributor.
WHAT: A pancake to call "dinner."
HOW: Add garlic and wine to a classic pancake batter (do we have your attention yet?), then allow to cool and fold in whipped egg whites (for extra fluff!) and chard. Cook on a hot skillet, then serve warm.
WHY WE LOVE IT: These pancakes combine the ease of breakfast for dinner with the satisfaction of, well, dinner for dinner. They're also easy to adapt depending on what vegetables you have in your crisper, no maple syrup required. —The Editors
Fine sea salt
eggs, 2 whole and 2 separated
garlic clove, finely chopped
tablespoons dry white wine (optional)
milk (or unflavored, unsweetened nondairy milk)
Swiss chard leaves (save the stalks for another use) or spinach, finely chopped
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 (reserve the 2 remaining egg whites). 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.
When ready to cook, remove the bowl from the fridge.
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. Fold in the chopped chard.
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.
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.