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Leek Pancakes


Leek pancakes are a staple when we bring in the new year at our friend Joanne Zayat’s house. This hostess prepares a legendary dinner and a whole Simanim seder where we toast blessings for the upcoming season. After we dine on three soup choices, standing rib roast, abundant salads and fine wines we are always still talking about her leek pancakes.  Shana Tova U’metukah! Yields 12 pancakes, depending on size


Prepare the Leek Pancakes

1. Before beginning, swish the leek coins thoroughly in water and let any dirt fall to the bottom. Scoop them up and let dry.
2. Add a few tablespoons of the oil to a medium hot pan and sauté the chopped onion until shiny and beginning to turn translucent. Do not let them brown. Add some chopped garlic, stir, and then add the cut leeks. Stir to combine. Keep on medium heat and stir often. Add seasonings and once softer (this could take 15 minutes) transfer the leek mixture to a flat surface to cool quickly. The leek mixture can be made in advance to this point and left to cool.
3. In a bowl, add two eggs and stir, then add the flour and mix thoroughly (if needed, add additional seasoning). Consistency should be sticky and be able to be sturdy enough to be dropped by the spoonful into a frying pan to become pancakes.
4. Stir the fried leeks into the pancake batter.
5. Heat a frying pan to medium heat, add remaining oil, not overcrowding – using a kitchen spoon, drop leek pancakes into the pan and spread with the back of the spoon. Let cook until they can be easily turned, then turn over and finish cooking on the other side. When done, drain on paper towels or on a cooling rack. This batch can make up to 12 pancakes depending on size. Reheat gently.


Photography by David Beyda Photography