Chay Panisse Recipe
Make Chay Panisse Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Wet Ingredients
Filling
Method
Preparation
Prepare the Chard
Rinse the fresh chard thoroughly under cold water to remove any dirt. Remove the stems and chop the leaves coarsely.
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, and salt. Whisk together until well blended.
Cooking
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.
Add Filling
Fold in the chopped chard, ricotta cheese, Parmesan cheese, black pepper, and nutmeg into the batter until evenly distributed.
Cook the Batter
Preheat a non-stick skillet over medium heat and add a little butter to grease it. Pour 1/4 cup of the batter into the skillet for each pancake and cook for 3-4 minutes on each side or until golden brown.
Serving
Serve
Serve the chay panisse hot, with a drizzle of honey or a sprinkle of additional Parmesan cheese if desired.