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1
In a medium bowl, combine the flour and 1 teaspoon salt and form a well in the center. Add 2 whole eggs and 2 egg yolks and stir to mix with part of the flour (reserve the 2 remaining egg whites). Sprinkle with pepper. Add the garlic and wine and then pour the milk in a slow stream, whisking as you go, until all the flour is mixed in and the mixture is creamy and mostly lump-free. Cover and refrigerate for at least 2 hours, or overnight.
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2
When ready to cook, remove the bowl from the fridge.
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3
In a clean bowl, beat the egg whites with 1/4 teaspoon salt (using a whisk or an electric mixer) until they form stiff peaks. Fold gently into the batter with a spatula. Fold in the chopped chard.
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4
In a large skillet, heat a tablespoon of olive oil over medium heat. Add about 1/4 cup of the batter to the hot skillet, without flattening. Repeat to form as many pancakes as will comfortably fit in the skillet.
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5
Cook until the edges are set and the pancakes are golden, 4 to 5 minutes. Flip and cook for 3 to 4 more minutes, until the other side is golden. Transfer to a warm serving plate, grease the skillet again, and repeat with the remaining batter. You should have enough for 10 to 12 pancakes. Serve hot, with a sprinkling of salt and pepper on top.
