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Categories: Breakfasts, Sides, Vegetarian

Leek pancakes

Leek pancakes
Anne Cusack / Los Angeles Times

COME this way, up the garden steps and into a backyard where the patio is canopied by an old avocado tree. Take a seat in the mild yellow light of the resurgent sun, and fill a plate from a buffet ... Read more

Total time: 45 minutes plus cooling time | Makes 5 1/2 dozen small pancakes
Note: Kamut flour is available at select health food markets.
  • 4 large leeks, white parts only, washed and thinly sliced (about 4 cups)
  • 6 tablespoons ( 3/4 stick) butter, plus additional for greasing the pan
  • 1 teaspoon plus a pinch of sea salt, divided
  • 4 eggs
  • 2 cups whole milk
  • 1/4 teaspoon white pepper
  • 1 cup flour
  • 1 cup kamut flour
  • 2 teaspoons baking powder

Step 1In a large cast-iron skillet over medium heat, saute the leeks in 6 tablespoons of butter with a pinch of salt until soft and just barely beginning to caramelize, about 10 minutes. Remove from the heat and allow to cool in the pan.

Step 2In a large bowl, whisk together the eggs and milk until well-blended. Add the flour, kamut flour, 1 teaspoon salt and the white pepper and baking powder and whisk together until combined. After the leeks are cooled, mix the leeks into the batter, being sure to add all the melted butter from the pan.

Step 3Heat the same cast-iron skillet over medium heat, adding a little more butter if necessary. Ladle a heaping tablespoon of batter for each pancake into the pan, and cook until bubbles form and the underside is golden brown, about 1 1/2 minutes. Flip and finish cooking about 1 minute on the other side. Repeat with the rest of the batter, keeping the pancakes warm on a plate near the stove.

Each pancake:
34 calories; 1 gram protein; 4 grams carbohydrates; 0 fiber; 2 grams fat; 1 gram saturated fat; 16 mg. cholesterol; 58 mg. sodium.
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