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1
Cook the amaranth.
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2
Combine with the stock and salt to taste in a medium saucepan and bring to a boil.
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3
Reduce the heat, cover and simmer 30 minutes, until all of the liquid has been absorbed.
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4
Remove from the heat and let sit for 15 minutes or longer without disturbing.
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5
Steam the greens above 1 inch of boiling water for about 1 to 2 minutes, just until wilted.
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6
Remove from the heat, allow to cool and squeeze out excess water.
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7
Chop fine.
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8
You should have 1 cup chopped blanched chard.
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9
Heat the oil over medium heat in a medium-size skillet and add the onion.
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10
Cook, stirring, until tender, about 5 minutes.
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11
Stir in the garlic and cook, stirring, until fragrant, about 30 seconds.
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12
Add the greens, season with salt and pepper, stir together until well coated with oil, and remove from the heat.
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13
In a large bowl, beat together the ricotta, eggs, milk and Parmesan.
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14
Sift together the flour, baking powder and salt and whisk into the ricotta mixture.
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15
Stir in the greens, amaranth and pepper.
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16
Heat a griddle or a heavy nonstick skillet over medium-high heat.
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17
Brush with olive oil or butter, enough to coat the bottom, and drop the batter in by the heaped tablespoon (or use a small ladle or a 1/4-cup measuring cup, filling it only partway).
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18
The pancakes should be 2 1/2 to 3 inches in diameter.
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19
Cook for about 3 minutes, until lightly browned and risen, and turn over.
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20
Cook for another 3 minutes, until brown on the other side.
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21
The pancakes will be moist in the middle, but there should not be a raw flour taste.
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22
Remove from the heat and serve, or cool on a rack and heat later in a medium-low oven.
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23
Serve with a dollop of tomato sauce.
