Potato Leek Pancakes - Cook For Your Life-anti cancer recipes
Potato Leek Pancakes
Servings: Makes 8 cakes
Prep time: 20

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.


  • 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

Nutritional Information


676 cals


28 g

Saturated Fat

16 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g


82 g


15 g


11 g


28 g


1359 mg

*per serving

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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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