Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Martha Condra
Recipe by Cooking Light December 2006

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Credit: Lee Harrelson

Recipe Summary test

Yield:
4 servings (serving size: 3 pancakes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

374 calories; calories from fat 32%; fat 13.2g; saturated fat 6.6g; mono fat 4.7g; poly fat 1g; protein 13.7g; carbohydrates 49.1g; fiber 1.6g; cholesterol 82mg; iron 3mg; sodium 629mg; calcium 234mg.
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