Leek Pancakes

1. 1

   Steam or boil the leeks over high heat for 5-7 minutes. Hold under cold water to stop the cooking.

2. 2

   Chop the leeks finely. Press them in a clean dishtowel, to get all the liquid out. Put the dried chopped leeks into a large bowl.

3. 3

   Add the beaten egg, matzoh meal, thyme, cinnamon, and salt and pepper to taste. The batter should be soft enough to drop from a spoon. If necessary, add more matzoh meal to thicken, or add water to thin.

4. 4

   Heat oil in a large frying pan, at middle to high heat. Drop spoonfuls of the batter into the hot oil, and fry 2 minutesor until the underside of the pancake is browned. Turn over and fry 1 minute or until the other side is brown.

5. 5

   Drain the pancakes on paper towels. Serve garnished with pieces of lemon if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.