This giant pancake is oven-baked on a bed of sautéed Swiss chard and shallots. As it bakes, the edges of the pancake puff, creating a bowl shape. Before serving, the centre can be filled with more sautéed vegetables, such as peppers, tomatoes and zucchini. Or, serve wedges of the pancake topped with a spoonful of salsa, chili sauce or warmed pasta sauce, or a splash of sriracha sauce.


  • 5 eggs
  • 1/2 cup (125 mL) 1% milk
  • 1/4 cup (60 mL) whole barley flour
  • 1 tsp (5 mL) dried thyme
  • 1/4 tsp (1 mL) black pepper
  • 1/8 tsp (0.5 mL) salt
  • 1 tsp (5 mL) canola oil
  • 3 shallots, chopped
  • 1 clove garlic, minced
  • 2 cups (500 mL) packed, coarsely chopped Swiss chard
  • 1/2 cup (125 mL) grated Gruyère cheese

Preheat oven to 425°F (220°C).

In a medium bowl, place eggs, milk, barley flour, thyme, pepper and salt without blending. Set aside.

In a 10-inch (25 cm) oven-safe skillet, heat oil over medium heat. Add shallots and garlic; sauté for 1 minute. Add Swiss chard; sauté until wilted, about 4 minutes, and spread evenly over bottom of skillet.

Beat egg mixture with an electric mixer until well blended, scraping bottom of bowl partway through beating to ensure flour is fully incorporated. Carefully pour mixture over vegetables in skillet. Sprinkle cheese overtop.

Bake in oven until golden brown and edges of pancake puff up, 13 to 15 minutes. Cut into wedges to serve.

* If skillet handle is not oven-safe, wrap it with a double thickness of aluminum foil.
* Instead of Swiss chard, use kale or spinach.
* Instead of Gruyère, use another favourite cheese such as Cheddar, Monterey Jack or Parmesan.

Makes 5 servings.

Nutritional Information (per serving): Calories: 182; Protein: 11 g; Carbohydrate: 11 g; Fibre: 2 g; Sugars: 3 g; Fat: 11 g; Saturated Fat: 4 g; Trans Fat: 0 g; Cholesterol: 207 mg; Sodium: 225 mg; Potassium: 202 mg