Goat Cheese Pancake with Swiss Chard & Beet Salad with Sweet Mustard Dressing

By | April 01, 2016



In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg, goat cheese, cilantro and melted butter. Mix until smooth.

Heat a lightly oiled griddle to medium-high heat. Scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.

Sweet Mustard Dressing

Combine all ingredients and add salt and pepper to taste.

Swiss Chard & Beets

Toss the chard and beets with just enough Sweet Mustard Dressing to coat and serve on top of the hot pancakes when ready. Keep the extra Sweet Mustard Dressing in the refrigerator for up to a month.


  • 1½ cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1¼ cups milk
  • 1 egg
  • 3 ounces local goat cheese
  • ½ cup cilantro, washed and chopped
  • 3 ounces butter, melted
Sweet Mustard Dressing
  • 1 cup grain mustard
  • 1 cup brown sugar
  • 1 cup apple cider vinegar
  • ½ cup dill, chopped
  • Salt and pepper
Swiss Chard & Beets
  • 1 medium beetroot, peeled and cut into thin strips (julienne)
  • 2–3 Swiss chard stalks and leaves, washed, trimmed and sliced
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