Leek and Cheddar Pancakes

Ingredients

• 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

Preparation

1. 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.
2. 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.
3. 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.