Savory Baked Pancake & Spring Greens

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You know when you look into the fridge and get that feeling of despair – how can I possibly make dinner of this? I am guessing it’s a rather common problem in most families. Last time it happened to us was just a few days ago. I found an edge of an eggplant, one (!) mushroom, some sad-looking spinach, four sun-dried tomatoes, half a pack of oat milk and a six-pack of eggs – on their own, they weren’t sufficient for anything, but together, hmm what could we make? The eggs made things a little easier. At first we thought about making a scramble, but it felt more like breakfast than dinner. We talked about a frittata, but we had no potatoes. Then David mentioned the oven-baked pancake we did almost a year ago. When he was a kid, they sometimes filled it with vegetables and served as dinner. So that’s what we did. It was a simple weekday dinners, but it was so quick to make and turned out so good that we decided to recreate it here. This time we filled it with some beautiful organic rainbow chard that we found at the market this morning.

They call it pancake in Sweden, but it is perhaps better described like a combination of a frittata and a soufflé. It’s quite light and airy, especially straight from the oven. As it cools down, it becomes more set and if you let it cool completely and leave it for a few hours, you can slice it up in 1/2 inch/1,5 cm pieces and wrap for a picnic. For that purpose, you could also bake it in two small loaf pans. Elsa prefers them like that, almost like a savory flapjack.

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We noticed that a few of you had problems making the Fat Almond Pancake, that this recipe is based on. We had actually got the fahrenheit conversion a bit wrong (so sorry about that, it’s now corrected!), but the pancake should still be baked on quite high temperature, get slightly burnt on top and still creamy inside. That’s how we like it best. Just make sure to stir everything thoroughly, so the flour doesn’t end up at the bottom. In this recipe, we have used a slightly lower temperature to get it all baked through and used less almond and more buckwheat flour. I mentioned that it is slightly similar to a soufflé. It does puff up a bit, but to make a real soufflé you need to separate the eggs and beat the whites into soft peaks. You could definitely go that route as well, but it just felt too complicated for us as a weekday dinner.

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Before we move on to the recipe, we have a cooking challenge for you. And it includes a nice price!

We have teamed up with Electrolux to create a recipe for their upcoming live video event Now You’re Cooking EverydayOur recipe will be cooked live on 23 April 17.00 CET. But they also asked our readers – you guys, for your best breakfast recipe. The winner will not only have their recipe cooked live, but can also choose a free product from the new Expressionist collection. To enter the challenge, send your favorite breakfast recipe to hello@gkitchenstories.com. The recipe should include at least one step using an immersion blender or tabletop blender. We will look through the recipes together with Electrolux and choose a winner based on originality, simplicity and how delicious it sounds. Last day to enter is 9 April. We will the announce the winner here on the blog and on our Facebook page.

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Savory Baked Pancake with Spring Greens
Serves 4-6

You can use just about any vegetables in the filling, so it’s a great budget recipe and for emptying the fridge. Simply just fry them up in a pan for a few minutes before adding them to the batter.  The almond flour and buckwheat flour might be a little costly if you are on a budget, but you can replace them with 1 cup whole wheat flour.

6 organic eggs
2 cups / 500 ml milk of your choice (we used organic oat milk)
½ cup / 60 g / 120 ml almond flour
½ cup / 65 g / 120 ml buckwheat flour
1/2 tsp sea salt
4 tbsp parmesan cheese, grated (optional)
2 tbsp (30 g) cold-pressed coconut oil or organic butter

Vegetable filling
1 onion
1 large bunch rainbow chard, s or other spring greens (save half of the bunch for the salad, see below)
8 sun-dried tomatoes, thinly sliced (if dried, soak in water for 15 minutes or until soft)
2 sprigs fresh thyme or 1 tsp dried thyme

Rainbow Chard Salad
1/2 bunch raw rainbow chard, very thinly sliced

1 handfuls strawberries, sliced
4 tomatoes, sliced
honey (preferable unheated), to drizzle
cold-pressed olive oil, to drizzle
a squeeze of lemon juice
sea salt and black pepper

Preheat the oven to 410°F (210°C). Place a 8×10-inch (20×25 cm) baking dish inside the oven. Thinly slice the onion and 1/2 of the bunch of rainbow chard, reserve a few whole top leaves for later. Heat oil in a skillet and stir-fry the onion, chard, thyme on medium to low heat for 5 minutes, stirring occasionally. Set aside. In a separate bowl, use a whisk to beat the eggs in a large bowl until frothy. Add milk, flour and sea salt. Keep whisking until smooth. Add the stir-fried chard, thinly sliced sundried tomatoes and parmesan cheese. Now place the piece of butter or coconut oil into the warm baking dish in the oven. Remove the dish as soon as the butter or coconut oil has melted and pour it into the batter and stir to combine. Pour the batter into the dish and arrange the reserved chard leaves on top, make sure that they are at least partially covered in batter. You could sprinkle a little grated parmesan on top, if you like. Place the dish back in the oven and bake for around 30 minutes or until nicely browned and set. Meanwhile prepare the salad. Place the sliced chard, strawberries and tomatoes in a bowl, drizzle with honey, oil and lemon juice, season with salt and pepper and toss to combine. Remove the dish from the oven, let cool slightly and serve with the salad.

Ps. We are off to Lisbon now to have a cooking workshop and food photography class at Casa Vinyasa with 60 participants! It’s going to be so much fun to meet some of you guys!

51 Comments

  • liz
    Is there any way you can make buckwheat flour, from the buckwheat grain -at home? Thanks x
  • Liz
    Just wanted to let you know that I've been making this every single week since you posted it. I usually hate baking eggs into things, as I spend a lot on eggs and tend to love them fried or poached on their own, but this is SO SO worth it.
  • What an awesome little recipe, and so resourceful making it out of left over veggies and eggs. I hate seeing fresh produce go to waste. Thanks for sharing :)
  • I wonder how this tastes haha I need to try it!
  • Candace
    Any sauce ideas to soak up the pancakey goodness?
  • Candace
    I feel like every pancake needs a sauce... sweet or savory pancakes! Any ideas for a warm savory sauce to soak up the pancakey goodness?
  • Didi
    I made this with celery, mushrooms and a little spinach. Loved it! Thanks for this easy and tasty recipe!
  • I just made this for dinner and it was amazing! Went down really well with the family and we have left overs for lunch boxes tomorrow! I used wild-garlic leaves (ramsons) instead of chard and it worked great. Subtly garlicy and nice and green. I also threw in a little some feta to the mix. So good! Will defiantly be making this regularly. Thanks!
  • detta måste jag testa Har förövrigt beställt er bok idag
  • Christina
    Love this! Always looking for new ways to use leftover veggies.
  • This looks lovely! We have breakfast for dinner quite often, so I will give this a try. I think it will be perfect once our CSA begins in a few weeks!
  • Yasmin
    LOVE this blog! It has been really inspiring/helpful in cooking for my little kiddos. Thank you for so many delicious recipes and sharing bits of your own parenting/cooking journey here. I've been meaning ask about what your BUCKWHEAT FLOUR is like there. Here in the US, the buckwheat that I find is dark (sort of a gray/brown color) and a pretty robust flavor. I love baking with it for some things, but it can overpowering. It seems like your buckwheat flour is white and not so overpowering (based on the pictures)...perhaps? Bon Voyage! -Yasmin
    • Hi Yasmin, thank you for your sweet comment. Yes the buckwheat flour we normally use has a lighter color than what you describe. I am not sure what the difference between the two is, but will try to look it up. Meanwhile, you could perhaps try replacing some of the buckwheat flour with rice flour or chickpea flour (besan). /David
  • mary
    Hi, About to make this lovely dish. Did you mean to add 1 tsp baking powder? This ingredient is included in the Fat Almond Pancake recipe. thanks
  • Erika
    What a great idea! I love recipes that are so flexible! They are great for cleaning out the fridge! :)
  • Wow! I can't say that I ever would have thought of this combination. Don't get me wrong, it looks fantastic, I'm just not that naturally creative, LOL. The rainbow chard salad looks amazing too. Wonderful pictures.
  • Jessica
    This looks great! Do you think it could be made ahead, pre-portioned and frozen for a quick(er) toddler meal?
    • You can definitely make it ahead. I have never tried freezing it, but I can't see why it wouldn't work. It sounds like a great idea! Let us know how it turns out. /David
  • Some of my favorite meals have come from improvising with a handful of lone ingredients left in my fridge. Love the sound of this meal, and as always, fabulous photos. Swiss chard is always a beauty to capture.
  • tania
    I'm sure they are superb (like everything you put on) but I write you for something other. Can you check your nutella recipe because I can't open this page and I want to try your version because I made some yesterday but without recipe so that I wanna see how you make it usually. Tante grazie ragazzi :)
  • meliSsa
    Made this last night, as I was in a similar situation - luckily had chard and sundried tomatoes on hand! I added some fresh rosemary in addition to dried thyme. Served with a dollop of plain greek yogurt and sliced green onion tops with a green salad alongside (no strawberries in Vermont yet!). Definitely a great recipe to adapt to what's on hand. Love these simple, budget-friendly recipes that I can add to my busy weeknight meal rotation. Your shakshuka was an instant favorite now in the rotation as well. Thank you!

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