Leek And Cheddar Pancakes

1. 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. 2

   Heat the olive oil in a small skillet over medium-high heat. Add sliced leek; saute 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. 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.

* Per serving · 4 servings · Values may vary.