Tuesday, March 25, 2014

Leek Pancakes

I found the following recipe at the LA Times , and I knew I wanted to make it for Tapas this month.    I not only had Leeks in the fridge, I also had some Kamut flour I'd bought awhile ago and I wanted to try it in something, anything.

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.
 See, I had the dishes on the table, and all I had to do was put the salmon in that gorgeous glass dish which I just got at this little shop in my town.  And I needed this glass dish, really I did.



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. 

Recipe

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
4 eggs
2 cups  milk
1/4 teaspoon white pepper
1 cup flour
1 cup Kamut flour
2 teaspoons baking powder


Sauté the leeks in 6 tablespoons of butter with a pinch of salt in a large fry pan, until soft and just barely beginning to caramelize, about 10-12  minutes. Remove from the heat and let it cool in the pan.
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.
Ladle a heaping spoon 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.


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.




Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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