Green Pancakes

Ever wonder what to do with all those greens in spring and fall?  Here is a most excellent use for them that I was treated to over the Thanksgiving weekend.  It originally called for Swiss Chard, but Therisa, the cook, substituted the greens she had on hand for the chard, chives and parsley and they came out beautifully.  They are beautiful to look at too, the brightest, prettiest shade of green you can imagine!

Green Pancakes:

Ingredients
2 cups whole milk
2½ cups all-purpose flour
3 large eggs
1 small onion, coarsely chopped
1 shallot, coarsely chopped, rinsed, and patted dry
2 garlic cloves, split, germ removed, and coarsely chopped
Leaves from 10 parsley sprigs
10 fresh chives, snipped
Salt and freshly ground pepper
5 large or 10 small leaves of any green (chard, spinach, mustard, kale, etc.), center ribs removed, washed, and
dried
About ½ cup grapeseed, peanut, or vegetable oil

1. Preheat the oven to 250 degrees F. Line a baking sheet with foil, and
line a plate with paper towels.
2. Put everything except the greens and oil in a blender or food
processor, making sure you season the mix generously with salt and pepper,
and whir until the batter is smooth. (If your machine won't handle this
quantity, work in batches.) Little by little, add the greens to the mix and
whir to incorporate it. There's no need to pulverize the greens — having some
strands is nice.
3. Pour ¼ to ½ inch of oil into a large skillet and place the skillet over
medium-high heat. When the oil is hot (a drop of batter should seize
immediately), spoon in a scant ¼ cup batter for each pancake — don't crowd
the pan: depending on the size of the pan, 4 pancakes is probably max per
batch. Cook the pancakes for about 3 minutes, until the underside is nicely
browned and the edges are browned and curled. Flip the pancakes over and
cook for another 2 minutes or so. Transfer the pancakes to the
paper-towel-lined plate, cover with more towels, and pat off the excess oil.
Place them on the foil-lined baking sheet and keep warm in the oven while
you continue to make pancakes, adding more oil to the pan as needed.