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.

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Author: Intrepid Eats

Serves: 2

Ingredients

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
salt
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.