Cinnamon Spiced Swiss Chard Pancakes Food

SWEET CINNAMON CRISPY PANCAKES

Steps:

• For the roux: Cook the butter in a medium saucepan over medium heat until light golden brown. Whisk in the flour and cook, whisking constantly, for another 2 minutes.
• For the first dough: Mix the flour and boiling water together in a small bowl until a dough forms. Knead for a minute or two to make sure that everything comes together. Set aside.
• For the second dough: Meanwhile, pour the room temperature water into the bowl of a stand mixer and top with flour and salt. Mix with the dough hook on medium-low speed until dough starts to come together. While dough is in the beginning phase of mixing, add in the hot water dough in small chunks. Knead on medium-low speed until the dough comes together and leaves the sides of the bowl. Turn out onto a work surface (oiled so the dough does not stick) and knead by hand until smooth and one consistent temperature; be careful not to overwork. Wrap tightly in plastic and let rest at room temperature for at least 30 minutes.
• For rolling out: Divide dough into 65-gram portions and cover with plastic wrap. (The dough dries out very quickly before it is rolled out, so be sure to keep it covered if you are not working with it.)
• Whisk together the sugar, cinnamon and cocoa powder in a bowl and set aside. Squeeze a tablespoon or so of oil onto a very clean marble, stone or metal countertop and spread around. Place one dough ball in the center of the oiled surface and sprinkle with 1 to 2 tablespoons of the cinnamon-sugar/cocoa mixture. Gently but using force, roll dough ball with a floured rolling pin until very thin and slightly translucent. The rolled dough will be oddly shaped and that is okay. If the dough rips, that's also ok--it's still usable. Once dough is rolled to translucent point, brush with a layer of roux.
• Working from the bottom end of the rolled dough (the end closest to your body), begin gently rolling dough up like a cigar. The end result will be a long "snake". Twist the snake into a coil. Smash the coil down with your palm and roll this into a 1/4-inch thick and 4-inch-wide pancake.
• Repeat until all your pancakes are complete. Store pancakes in the refrigerator between layers of parchment paper greased with oil until you're ready to cook.
• Heat a pan over medium-low heat. Add a small amount of oil and a cold pancake to the pan. Cover with a lid and cook for 4 to 5 minutes, before flipping and covering again. Cook for another 4 to 5 minutes. Remove to a plate. Serve hot with maple syrup.

CINNAMON-SPICED SWISS CHARD PANCAKES

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.

CHOLERMüS - SWISS PANCAKE

Steps:

• 1. BATTER: Combine eggs, salt, milk, cottage cheese, flour, honey, and oil in food processor or blender. Process until smooth.
• 2. Heat butter in a 9- or 10-inch nonstick skillet over medium heat. Pour one-fourth of batter about a half-inch thick into bottom of pan. Cover and cook until top loses its gloss, then flip over and cook the other side until lightly browned.
• 3. Carefully remove to a plate and keep warm. Repeat with rest of batter until 4 large pancakes are cooked. These pancakes will be slightly fragile, so use care not to tear them.
• 4. FILLING: Combine apples, butter, honey, and cinnamon in a small pan. Heat over medium heat until apples are cooked through.
• 5. ASSEMBLY: Place one pancake on serving dish. Top with half of filling. Place second pancake over top of filling. Dust with confectioner's sugar. Prepare second pancake the same way. Each stacked cake serves 2 people. Cut and serve accordingly.