Potato-leek pancake
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Potato-leek pancake
Last updated 6/12/2012 1:18:57 AM. Recipe ID 50053. Report a problem with this recipe.
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      Title: Potato-leek pancake
 Categories: Pancakes
      Yield: 6 Servings
           Stephen Ceideburg
      2 lb White Rose potatoes
      6 tb Unsalted butter, clarified
      2 lg Leeks *
      1 ts Salt
    1/2 ts Finely ground pepper
  * white and green parts, cleaned and finely chopped
  This makes one big pancake, to be eaten by cutting into wedges and
  serving more as an accompaniment than a main course. Adapted from
  Diane Worthington's "The Cuisine of California" (J. P. Tarcher).
  Peel potatoes and soak in cold water for 30 minutes.
  Grate and squeeze out every bit of moisture by wringing the potatoes
  in dry dish towels.
  Heat 2 tablespoons butter in heavy frying pan; add leeks and saute
  until wilted. Season with salt and pepper, then add to potatoes and
  mix well.
  Heat remaining butter in a heavy skillet, preferably a nonstick one,
  and add potato-leek mixture. Flatten to make a pancake, then cover
  and cook about 5 minutes over medium-high heat.
  Turn pancake and cook until brown and crisp.
  Invert onto a serving platter and slice with serrated knife or pizza
  cutter into wedges.
  PER SERVING: 205 calories, 3 g protein, 24 g carbohydrate, 12 g fat
  (7 g saturated), 31 mg cholesterol, 369 mg sodium, 1 g fiber.
  Marlena Spieler writing in the San Francisco Chronicle, 12/16/92.
  Posted by Stephen Ceideburg

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Recipe ID 50053 (Apr 03, 2005)

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