Serve these savory pancakes with bottled salsa. They also would make a nice, light supper with a tossed green salad on the side.
1 2/3 cups all-purpose flour (about 7 1/2 ounces)
1/2 cup (2 ounces) shredded sharp cheddar cheese
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons olive oil
1/2 cup sliced leek
1 1/2 cups 2% reduced-fat milk
1 tablespoon butter, melted
1 large egg, lightly beaten
How to Make It
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Set aside.
Heat the olive oil in a small skillet over medium-high heat. Add sliced leek; sauté 3 minutes or until leek is tender and lightly browned. Stir the leek mixture into the flour mixture. Combine reduced-fat milk, butter, and egg; add the milk mixture to flour mixture, stirring until smooth.
Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.