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    You are in: Home / Recipes / Potato and Leek Pancake Recipe
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    Potato and Leek Pancake

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Chef Kate's Note:

    Adapted from "Everybody Eats Well In Belgium" by Ruth van Waerebeek, this pancake can be lunch or brunch or a wonderful appetizer.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Grate potatoes into mixing bowl and cover with water.
    2. 2
      Melt 1 tablespoon butter in medium skillet. Add leeks and cook stirring until softened but not browned, 5 to 7 minutes.
    3. 3
      Season with salt and pepper and set aside. Drain potatoes and dry them well in kitchen towel.
    4. 4
      In skillet, heat 1 1/2 tablespoons of olive oil and 1 tablespoon butter.
    5. 5
      When the butter/oil is hot, spread half the potates in the pan and press down with a wooden spoon.
    6. 6
      Sprinkle with salt, pepper, nutmeg and half the thyme.
    7. 7
      Over potato layer, spread leeks in a thin layer and sprinkle with flour.
    8. 8
      Cover that with the rest of the potato mixture and press down.
    9. 9
      Sprinkle with salt, pepper, nutmeg and remaining thyme.
    10. 10
      Cook for 8-10 minutes on one side, then carefully slide pancake out onto plate. Invert plate and put uncooked side down in skillet.
    11. 11
      Saute for another 8-10 minutes or until very crusty.
    12. 12
      Serve with sour cream or creme fraiche and garnish with thyme sprigs.

    Ratings & Reviews:

    • on May 28, 2008

      55

      what an outstanding dish... i made it for supper as part of zwt, and ate it all. I put nutmeg in half and half without to see the difference, prefered the part with the nutmeg. Directions were sensational, first time that i have had a large potatoe pancake that didn't stick, fall etc.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2008

      55

      Made these great 'pancakes' & served them with some chicken strips for a great meal! Especially liked the nutmeg & thyme combo, & I consider this to be a REAL KEEPER! Thanks for sharing! [Made & reviewed while in Germany on Zaar's World Tour 4]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 29, 2006

      55

      This was excellent (except for hand grating the potatoes). The potatoes were crisp and very flavorful. I also wish to comment on the terrfic instructions. You made your recipe easy to follow & I feel I learned something new. Thank you Kate!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Potato and Leek Pancake

    Serving Size: 1 (278 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 755.2
     
    Calories from Fat 346
    45%
    Total Fat 38.4 g
    59%
    Saturated Fat 13.9 g
    69%
    Cholesterol 45.8 mg
    15%
    Sodium 45.6 mg
    1%
    Total Carbohydrate 97.5 g
    32%
    Dietary Fiber 9.4 g
    37%
    Sugars 8.5 g
    34%
    Protein 9.6 g
    19%

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