An old favorite of Farmer Jenni’s from Smitten Kitchen. Batter holds for a couple days in the fridge, for hot fritters anytime.

smittenkitchen.com

Ingredients

2 cups whole milk
2 1/2 cups all-purpose flour
3 large eggs
1 teaspoon coarse salt
Freshly ground black pepper
1 small onion, coarsely chopped
1 bunch chives
1 bunch parsley
1 shallot, coarsely chopped
2 garlic cloves or 1/2 bunch garlic scapes, coarsely chopped
1 bunch swiss chard, center ribs removed, roughly chopped
About 1/2 cup grapeseed, peanut, vegetable, or olive oil

Directions

Make the batter: Put everything except the Swiss chard and oil 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.

Cook the pancakes: Heat a large skillet over medium-high heat and pour in a good puddle (1/4-inch deep) of oil. Once oil is hot enough that a droplet of batter hisses and sputters, spoon about 3 tablespoons batter in per pancake. It will spread quickly. Cook until browned underneath and (the edges will scallop, adorably), 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.

If desired: reserve some chopped herbs and garlic scapes and fold into sour cream or full fat yogurt. Add a pinch of salt, crush of black pepper, and a squeeze of lemon juice for a rich and refreshing accoutrement to the pancakes.

Batter stores incredibly well. Make a large batch and have easy lunch or supper all week or, invite some company over and enjoy the savory pancake party.