In a cast iron on medium heat, sauté shallots, garlic, salt and pepper in oil for 1 minute. Add swiss chard saute for 5 to 7 minutes. Remove and cool.
In a large bowl, add egg, milk, salt, pepper, cumin whisk until combined. Add pancake mix, parmesan mix until combined.Stir until combined.
Preheat oven 200 degrees.
In a cast iron, on medium heat, add oil. Scoop 1/3 cup of batter into pan. Let cook for 1 minute on each side. Remove to sheet tray and keep in a warm oven until ready to serve. Repeat with remaining batter.
In same cast iron, add breakfast sausage and cook until longer pink, shake pan frequently to prevent burning, about 4 to 6 minutes.
In a small bowl, stir together sour cream , zest, lemon juice, salt and pepper. To serve dollop sour cream on top of pancakes and serve with sausage on the side.