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.
- Squeeze the liquid out of the grated potatoes. Set aside in a colander until ready to use.
- Heat half the butter in a heavy skillet. Sauté the leeks and shallots until they are soft and beginning to turn a golden brown.
- 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.
- Stir the potato into the batter along with the sautéed leeks and shallots. Add a grind or two of black pepper and mix well.
- 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.
- Cook the pancakes until browned on one side then flip them and brown the other side. Keep warm or serve immediately.
- 8 ounces Yukon Gold potatoes, scrubbed and finely grated
- 1 tablespoon butter, divided
- 1 leek, whites only thinly sliced
- 1 small shallot, thinly sliced
- 1 egg
- ½ cup milk
- ½ teaspoon freshly grated nutmeg
- 2 to 3 tablespoons whole-wheat pastry flour
- 3 tablespoons of freshly grated Parmesan cheese, or to taste
- Salt and pepper, to taste
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.