Anne's Lucky Chard Pancakes

Here's my St. Patrick's Day breakfast--green pancakes.  They taste better than they look, I promise-- just like regular pancakes, but with extra nutrition!   I used chard and kale because that's what I had on hand, but you could substitute spinach.

Anne's Lucky Chard (and Kale) Pancakes
Made 8 good-sized pancakes

Ingredients:
1 bunch chard (I used rainbow chard)
1-2 fistfuls of kale
1 cup flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon sugar
3/4 cup buttermilk (I substituted skim milk mixed with 1/2 tablespoon vinegar)
1 egg
1 tablespoon unsalted butter, melted

Directions:
Place chard and kale and a sprinkle of water in a skillet over medium heat.  Cover and heat until just wilted.  Let cool, then transfer to a food processor to chop or puree.

In a large bowl, whisk together the dry ingredients.  In a medium bowl, combine the milk, egg, butter, and greens until frothy.  Add the liquid ingredients to the dry ingredients and whisk until smooth and combined.  

Grease a preheated skillet over medium-low heat and drop about 1/3 cup batter to make pancakes.  Cook for 3-4 minutes on the first side until bottom is browned and bubbles appear on the surface.  Flip and cook for another minute or two.

Serve with normal pancake toppings and enjoy!