Leek and Cheddar Pancakes

Lee Harrelson

Serve these savory pancakes with bottled salsa. They also would make a nice, light supper with a tossed green salad on the side.

Yield: 4 servings (serving size: 3 pancakes)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 374
  • Calories from fat: 32%
  • Fat: 13.2g
  • Saturated fat: 6.6g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1g
  • Protein: 13.7g
  • Carbohydrate: 49.1g
  • Fiber: 1.6g
  • Cholesterol: 82mg
  • Iron: 3mg
  • Sodium: 629mg
  • Calcium: 234mg

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.
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