The best delicious Potato-leek Pancake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Potato-leek Pancake recipe today!
Hello my friends, this Potato-leek Pancake recipe will not disappoint, I promise! Made with simple ingredients, our Potato-leek Pancake is amazingly delicious, and addictive, everyone will be asking for more Potato-leek Pancake.
What Makes This Potato-leek Pancake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Potato-leek Pancake.
Ready to make this Potato-leek Pancake Recipe? Let’s do it!
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Stephen Ceideburg
2 lb White Rose potatoes
6 tb Unsalted butter, clarified
2 lg Leeks *
1 ts Salt
1/2 ts Finely ground pepper
* white and green parts, cleaned and finely chopped
This makes one big pancake, to be eaten by cutting into wedges and
serving more as an accompaniment than a main course. Adapted from
Diane Worthington’s “The Cuisine of California” (J. P. Tarcher).
Peel potatoes and soak in cold water for 30 minutes.
Grate and squeeze out every bit of moisture by wringing the potatoes
in dry dish towels.
Heat 2 tablespoons butter in heavy frying pan; add leeks and saute
until wilted. Season with salt and pepper, then add to potatoes and
mix well.
Heat remaining butter in a heavy skillet, preferably a nonstick one,
and add potato-leek mixture. Flatten to make a pancake, then cover
and cook about 5 minutes over medium-high heat.
Turn pancake and cook until brown and crisp.
Invert onto a serving platter and slice with serrated knife or pizza
cutter into wedges.
PER SERVING: 205 calories, 3 g protein, 24 g carbohydrate, 12 g fat
(7 g saturated), 31 mg cholesterol, 369 mg sodium, 1 g fiber.
Marlena Spieler writing in the San Francisco Chronicle, 12/16/92.
Yields
6 Servings
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