in Germany

Leek pancakes

updated

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Ingredients for 3 servings:

  • 2 stalk(s) leeks
  • 170 g flour
  • 2 eggs
  • 250 ml milk
  • Salt
  • Sugar
  • Fat for the pan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mix the flour with the milk and let it stand for 15 minutes. During this time, you can clean the leek and slice it into rings. Then fry it in the pan, then remove it from the pan and set it aside. Now you can continue with the batter, stirring in the eggs and seasoning with salt, sugar, and pepper. Heat some fat in the pan and add a ladleful of batter, sprinkle some leek on top, and turn it over after a while. Keep the pancakes warm until they’re all cooked through, or serve them one at a time, straight from the pan. They go well with spring quark. This recipe was inspired by the “Campus Cooking” week at the University of Münster, where Carsten Dorhs prepared similar pancakes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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