Chard and dill breakfast pancakes

• Remove the chard from the stem and cook in salted boiling water for 3 minutes. Drain the chard and revive in ice cold water for 5 minutes. Squeeze dry and thinly chop, ensuring the pieces can be easily folded into the pancake batter.
• To make the pancakes, combine the flour, baking powder, whole egg, melted butter, half a tbsp of salt, dill and milk and whisk to form a smooth batter, and then add the finely chopped chard.
• In a separate bowl beat the egg white to form medium peaks and then lightly fold in the batter.
• Warm a little olive oil in a non-stick pan over a medium heat. Pour 2 tbsp of batter to make one pancake and flip once golden. Cook each pancake for 2 minutes on each side.
• Serve the pancakes warm to complement the smoked salmon, along with crème fraiche, chives and the juice and zest of a lemon.

Recipe courtesy of www.greatbritishchefs.com

First published November 2016