Leek pancakes. A quick and easy recipe, video included.
There is a plenitude of pancake recipes everywhere you look. I can’t say that mine is special, or that it has something that you wouldn’t find anywhere else. It’s simple and easy to make. It’s tasty and full of subtle flavours. It’s a leek pancakes recipe that I’ve tried and liked, therefore I shall share it on my blog.
I guess this leek pancakes recipe would be suitable for vegetarians. But, add some bacon bits and the meat eaters will be equally happy. Guaranteed. Below there’s a short video (1m40sec), and following you’ll find the ingredient list and a short description of this recipe. Give it a go, you might also like it.
- 300 grams of leeks
- 150 grams white flour
- 2 eggs
- 200 ml water
- 2-3 cloves of garlic
- 1 chili
- 2 tablespoons of oil, plus 2 more for frying
- fresh parsley
- optional: nigella seeds, cumin, sesame seeds
- Slice the leek thinly. Sweat in two tablespoons of oil for about 10 minutes to soften well. For the last minute add the thinly sliced garlic and the finely chopped chili. Leave aside to cool down whilst preparing the pancake mix.
- Make a pancake mix from the flour, eggs, chopped parsley and water by mixing everything together well. Season with a pinch of salt.
- Fold into the pancake batter the softened leeks.
- Fry on a medium heat for a few minutes on each side until nice and golden brown. You can sprinkle anything you like over the top for extra flavour and texture. Nigella seeds, cumin or sesame seeds, curry powder, fennel or even bacon bits. Anything you like.
Other pancakes recipes:
- Deep fried pancakes with ham, mushrooms and cheese.
- Caramel, apricots and cream pancakes.
- Roasted pumpkin strudel recipe.