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1
Wash the chard, drain and put it in a pot with the water clinging to the leaves.
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2
Cover and cook over high heat until wilted.
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3
You want the chard to be tender but not overcooked, so keep an eye on it and taste it frequently.
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4
Add a few splashes of water if the pot threatens to dry out.
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5
When the chard is done, put it in a colander to cool and drain.
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6
Cover the saffron threads with 2 tablespoons boiling water and set aside.
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7
Combine the flour, salt and baking powder in a bowl.
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8
In a second larger bowl, mix together the ricotta, Parmesan, milk, and eggs until blended.
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9
Add the oil and the saffron, then whisk in the flour mixture.
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10
Returning to the chard, squeeze out as much water as possible, then chop it finely and stir it into the batter.
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11
Heat a few teaspoons olive oil or ghee in a skillet over medium heat.
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12
Drop the batter by the spoonful into the hot pan, making small or larger cakes as you wish.
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13
The batter is quite thick and it will not behave like a pancake.
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14
You need to give it plenty of time in the pan to cook through.
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15
Cook until golden on the bottom, then turn the cakes once, resisting any urge to pat them down, and cook until the second side is also well colored, maybe 3 minutes per side, or longer.
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16
Serve each cake with a tiny spoonful of sour cream and a finish of diced beets and beet thinnings.
