Recipe courtesy of B. Smith
Potato Leek Pancakes
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- Yield: 8 (3-inch) pancakes or 4 (6-in
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 80
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 47 mg
- Sodium
- 167 mg
- Yield: 8 (3-inch) pancakes or 4 (6-in
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 80
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 47 mg
- Sodium
- 167 mg
Ingredients
Directions
- Mix the potatoes, leeks, eggs, flour, salt, and pepper together in a large bowl until thoroughly combined. Heat just enough oil to cover the bottom of a medium-size skillet. Spoon one-eighth of the mixture into the center of the skillet and spread it out slightly to form a 3-inch circle. Cook over medium heat until golden on the underside. Using a large metal spatula, turn it over and cook until golden on the other side and cooked through. Repeat with the remaining mixture, keeping the cooked pancakes warm in the oven. Serve warm with smoked salmon, creme fraiche and caviar, or chunky applesauce.;
