These Savory Potato and Leek Pancakes are a delicious and hearty option for breakfast, lunch, or dinner. Made with grated potatoes, leeks, and cheese, these crispy pancakes are sure to satisfy your cravings.
Ingredients:
- 2 potatoes, peeled and grated
- 1 leek, finely chopped
- 2 eggs
- 200 ml (about 1 cup) kefir or drinkable yogurt
- 180 g (about 6 oz) wheat flour
- 1 teaspoon baking powder
- Cheese, grated (amount based on preference)
- Salt, pepper, and paprika to taste
- Chives, chopped
- Oil for frying
Directions:
- Prepare the Batter:
- In a large mixing bowl, combine the grated potatoes and finely chopped leek.
- In another bowl, beat the eggs and mix with the kefir or yogurt. Pour this mixture over the grated potatoes and leeks, stirring to combine.
- Add Dry Ingredients:
- Sift the wheat flour and baking powder into the potato mixture.
- Add salt, pepper, and paprika to taste. Mix well until the batter is uniform.
- Incorporate Cheese and Herbs:
- Fold in the grated cheese and chopped chives into the batter.
- Adjust the seasoning if needed.
- Cook the Pancakes:
- Heat oil in a large frying pan over medium heat.
- Once hot, spoon portions of the batter into the pan, flattening them slightly to form pancakes.
- Fry each pancake for about 3-4 minutes on each side or until they are golden brown and crispy.
- Serve:
- Serve the pancakes hot, garnished with additional chives if desired.
- They can be enjoyed on their own or with a dollop of sour cream or your favorite sauce.
Serving Suggestions:
- Serve with a side salad for a complete meal.
- Top with a poached egg for a hearty breakfast option.
Cooking Tips:
- Make sure to squeeze out excess moisture from the grated potatoes to prevent the batter from becoming too watery.
- Use a non-stick pan to ensure the pancakes don’t stick and cook evenly.
Nutritional Benefits:
- Potatoes: A good source of vitamin C, potassium, and fiber.
- Leeks: Provide vitamins A, C, and K, along with folate.
- Kefir/Yogurt: Adds probiotics and calcium to the dish.
Dietary Information:
- Vegetarian: This recipe is suitable for vegetarians.
- Gluten-Free Option: Use gluten-free flour instead of wheat flour.
Storage:
- Refrigerator: Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven until crispy.
- Freezer: Freeze the cooked pancakes on a baking sheet, then transfer to a freezer-safe bag. Reheat directly from frozen in a pan or oven.
Why You’ll Love This Recipe:
- Flavorful: The combination of potatoes, leeks, and cheese creates a deliciously savory pancake.
- Versatile: Great for any meal and can be customized with your favorite herbs and spices.
- Easy to Make: Simple ingredients and straightforward steps make this recipe quick and easy to prepare.
Conclusion:
These Savory Potato and Leek Pancakes are a tasty and versatile dish that’s perfect for any time of the day. With their crispy exterior and flavorful interior, they’re sure to be a hit with family and friends. Enjoy them hot with your favorite toppings and sides. Bon appétit!