Not really, I've just been having fun experimenting with some of the different flours around. So many people I know are trying/are eating gluten free, so I get to play around in the kitchen with the flour.
And last Saturday, I was also ahead of the game, I was prepared, and ready to go.
According to the Times these will make about 5 1/2 dozen pancakes, but I didn't count them. I know it made a lot and I ended up freezing probably half of them. And I have an idea for the rest of the cakes, but I will let you know later on what I do with them. And the green Leek tops that I did not use, they are going into a soup later on this week. Also, wash, wash, wash that Leek. They tend to hold onto the sand, and I hate biting into that.
3-4 large leeks, white parts only, washed and thinly sliced (about 4 cups)
6 tablespoons and a little more for the pan
1 teaspoon sea salt
2 cups milk
1/4 teaspoon white pepper
1 cup flour
1 cup Kamut flour
2 teaspoons baking powder
Whisk together the eggs and milk until well-blended and let it rest for about 10 minutes. Mix together the two flours as well as the salt, pepper and baking powder. Then add that mixture to the egg/milk and whisk together until combined. After the leeks have cooled, mix the leeks into the batter, being sure to add all the melted butter from the pan.
Heat the same skillet you used for the leeks over medium heat, adding a little more butter if necessary.
I served these with a lovely smoked salmon with Creme Fraiche, chopped red onions and capers. I also made some Buckwheat Blini as well, but I'll tell you about them another time, I still have to 'nail' the right way to make them. However...
I took the leftover Buckwheat batter, stuck it in the fridge overnight and made them into Buckwheat Pancakes for breakfast. And that recipe is ready to be revealed, but you will just have to wait for another day for that.