Kale and Leek Pancakes

"I love savory pancakes and this is a good recipe for using your abundant kale crop. From the Seattle Times. Use one of the less coarse varieties of kale, such as dinosaur. Make sure to wash the leek after you chop it to get all the dirt out. Save the unused part of the leek and kale for stock."
 
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Ready In:
18mins
Ingredients:
12
Serves:
2
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ingredients

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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&nbsp;live in Seattle, but have also lived in the DC area, the Mid-west, California,&nbsp;the South, and New England,&nbsp;as&nbsp;well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I&nbsp;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>
 
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