Potato Leek Pancakes - Cook For Your Life-anti cancer recipes

Servings: Makes 8 cakes Prep time: 20minutes

Potato Leek Pancakes

These Potato Leek Pancakes make a light, savory potato pancake. The leeks and shallots give a wonderful sweetness to the spuds that I just love. Eat them with eggs in the morning, or as a side later on with meat or fish. They’re also a meal in themselves. Try them for lunch with a crisp green salad and a dollop of creamy Greek yogurt.

 

1. Squeeze the liquid out of the grated potatoes. Set aside in a colander until ready to use.

 

2. Heat half the butter in a heavy skillet. Sauté the leeks and shallots until they are soft and beginning to turn a golden brown.

3. While the leeks are cooking, beat the egg, half the milk, nutmeg and flour together with a good pinch of salt. Take care to beat out any lumps. Add enough of the remaining milk to form a batter the consistency of heavy cream. Stir in the cheese.

4. Stir the potato into the batter along with the sautéed leeks and shallots.  Add a grind or two of black pepper and mix well.

5. Heat the remaining butter in a skillet. Spoon the potato mixture into the hot skillet, 2 tablespoons at a time to make 6 small pancakes. Don’t crowd the pan. Depending on the size of the pan, you may need to make 2 batches.

6. Cook the pancakes until browned on one side then flip them and brown the other side. Keep warm or serve immediately.

ann-tip

Ann’s Tips and Tricks

As you cook, either keep them warm covered in foil in a low oven, or keep them warm wrapped in a clean tea cloth or some paper towels on a plate set over a simmering pan of water.

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