Cinnamon-Spiced Chard Pancakes (Passover)

Total Time
Prep 30 mins
Cook 0 mins

This "Bon Appétit" recipe works very well with virtually any green, including spinach, kale, or some spring mix.

Ingredients Nutrition


  1. 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.
  2. Combine eggs, onion, matzo meal, cinnamon, salt, allspice and pepper in medium bowl; blend well. Mix in chard.
  3. 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.
Most Helpful

This is a very good recipe, and a nice way to use chard. As far as bunches goes, I picked chard until the 'bunch' was as much as I could hold in 1 hand, and that seemed perfect. we tried it as a brunch item, and it was wonderful. I was a little concerned about the amount of cinnamon, so only used 3/4t. the extra 1/4t probably wouldn't hurt it, but it wasn't necessary, either. I used bread crumbs, which were fine. the only change I would make would be to reduce the salt some, the taste was just a little salty for perfect for us. maybe 1/2t, or even a pinch less next time.

pamohearn September 15, 2009

would have been nice if "two bunches" were quantified more specifically.

rachelmichellek July 05, 2009