Kale and Leek Pancakes
- Ready In:
- 18mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
-
PANCAKE
- 1 cup finely chopped kale leaf
- 1⁄4 cup chopped leek
- 3 eggs
- 1 tablespoon water
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 cup shredded mozzarella cheese
- 1⁄4 cup peanut oil
-
TOPPING
- 1 tablespoon low-fat sour cream
- 1 tablespoon low-fat yogurt
- 1⁄8 teaspoon turmeric
- 1 dash salt
directions
-
PANCAKES:
- Mix kale, leeks, eggs, water, salt, pepper and cheese.
- Heat the peanut oil to medium in a frying pan.
- Pour 1/2 the mix into the pan and cook for 2 minutes until brown.
- Flip and cook for 2 minutes on the other side.
- Remove from pan and place on paper towel to drain excess grease.
- Repeat with other half of the batter.
-
TOPPING:
- Mix sour cream, yogurt, tumeric and salt together.
-
SERVING:
- Drop a dollop of sauce on each pancake and serve while hot.
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RECIPE SUBMITTED BY
<p>I live in Seattle, but have also lived in the DC area, the Mid-west, California, the South, and New England, as well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>