Pour flour in a large bowl, make a hole in the center and crack in the eggs. Season with salt and pepper. Whisk.
Continue mixing pouring in the milk little by little. The batter should become smooth and homogeneous.
Prepare vegetables
Rinse and dry swiss chard, cut the stalks off and set them aside for another recipe. Coarsely chop swiss chard leaves by cutting strips.
Finely chop the garlic, onion and the fresh herbs (parsley and chives).
Combine those vegetables in the pancake batter, ideally refrigerate for 1 hour so that the batter won’t be too liquid.
Bake pancakes
Heat oil in a frying pan.
Use a large spoon as a scoop, and fry small galettes, without flattering the batter. Cook for 4 to 5 minutes until they get a nice golden color. Then flip and continue cooking on the other side more or less the same amount of time. The cooking time depends on the thickness of your pancakes.
Once cooked, set aside on paper towels to absorb any excess of fat.
Notes
Serve as a side or as an appetizer or eventually as an ingredient of a mixed salad bowl.