Cinnamon Spiced Chard Pancakes Passover Food

CINNAMON-SPICED SWISS CHARD PANCAKES

Cinnamon-Spiced Swiss Chard Pancakes image

Categories Onion Appetizer Fry Passover Spring Kosher Cinnamon Chard Bon Appétit Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 10

Ingredients

2 bunches Swiss chard, stems cut away, leaves rinsed, chopped
4 large eggs, beaten to blend
1 cup chopped onion
1/2 cup unsalted matzo meal
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground black pepper
5 tablespoons (about) olive oil
Lemon wedges

Steps:

Stir chard with any water still clinging to leaves in large pot over medium-high heat until just wilted but still green, about 3 minutes. Place in sieve; press out moisture. Cool completely.
Combine eggs, onion, matzo meal, cinnamon, salt, allspice and pepper in medium bowl; blend well. Mix in chard.
Preheat oven to 300°F. Place baking sheet in oven. Heat 3 tablespoons olive oil in heavy medium skillet over medium heat. Working in batches, drop heaping 1 tablespoon Swiss chard mixture for each pancake into skillet; flatten to 1/2-inch thickness. Fry pancakes until golden brown and cooked through, adding more olive oil to skillet as necessary, about 3 minutes per side. Transfer pancakes to baking sheet in oven to keep warm after each batch. Serve pancakes warm with lemon wedges.

PASSOVER PANCAKES

Passover Pancakes image

This recipe comes from a 1972 cookbook by a Jewish women's organization (ORT) that was published as a fundraiser for a vocational training program. It is like a church or synagogue congregational cookbook, only bigger, because recipes were submitted from an 8-state region. (I added my own suggestions in parentheses.)

Provided by Susiecat too

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup matzo meal (try whole wheat matzo meal for a little more whole grains)
1/4 cup milk (may need slightly more if using whole wheat matzo meal) or 1/4 cup orange juice (may need slightly more if using whole wheat matzo meal)
1 teaspoon salt
4 eggs, separated
2 tablespoons melted fat (or canola oil)

Steps:

Pour milk or juice over matzo meal.
Add salt to egg yolks and beat until very light.
Add to meal mixture, let stand 5 minutes.
Beat egg whites until very stiff. Fold lightly into yolk mixture.
Drop by spoonfuls onto hot greased skillet, brown on both sides.

Nutrition Facts : Calories 196, Fat 12.2, SaturatedFat 5.1, Cholesterol 220.6, Sodium 662.9, Carbohydrate 12.7, Fiber 0.4, Sugar 0.4, Protein 8.1

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