Wilt the chard with the garlic in 2 tbsp water over medium heat. Continue cooking until all water has evaporated and chard/garlic are looking dry. Set aside.
In a blender, combine the flour, milk, melted butter, egg, lemon juice, salt, cumin, salt and baking powder. Process briefly then add the chard and garlic. Process until all combined.
Cook pancakes in additional melted butter for about 30 seconds per side, or until golden.
To make the compound butter, place softened butter, cilantro and lemon juice in a bowl and mash together with a spoon until all combined. Use immediately on pancakes or wrap up in plastic wrap and chill.
These pancakes are great to make ahead and freeze! Just warm up in a toaster oven or regular toaster and top with cilantro butter. You could also top these with thinly sliced cheese, regular butter, smoked salmon or nothing --- they are even great plain!