Total time: 45 minutes plus cooling time
Servings: Makes 5 1/2 dozen small pancakes
Note: Kamut flour is available at Whole Foods stores and select health food markets.
4 large leeks, white parts only, washed and thinly sliced (about 4 cups)
6 tablespoons ( 3/4 stick) butter, plus additional for greasing the pan
1 teaspoon plus a pinch of sea salt, divided
2 cups whole milk
1/4 teaspoon white pepper
1 cup flour
1 cup kamut flour
2 teaspoons baking powder
1. In a large cast-iron skillet over medium heat, sauté the leeks in 6 tablespoons of butter with a pinch of salt until soft and just barely beginning to caramelize, about 10 minutes. Remove from the heat and allow to cool in the pan.
2. In a large bowl, whisk together the eggs and milk until well-blended. Add the flour, kamut flour, 1 teaspoon salt and the white pepper and baking powder and whisk together until combined. After the leeks are cooled, mix the leeks into the batter, being sure to add all the melted butter from the pan.
3. Heat the same cast-iron skillet over medium heat, adding a little more butter if necessary. Ladle a heaping tablespoon of batter for each pancake into the pan, and cook until bubbles form and the underside is golden brown, about 1 1/2 minutes. Flip and finish cooking about 1 minute on the other side. Repeat with the rest of the batter, keeping the pancakes warm on a plate near the stove.
Each pancake: 34 calories; 1 gram protein; 4 grams carbohydrates; 0 fiber; 2 grams fat; 1 gram saturated fat; 16 mg. cholesterol; 58 mg. sodium.Copyright © 2015, Los Angeles Times