Leek pancakes

Time 45 minutes
Yields Makes 5 1/2 dozen small pancakes
Leek pancakes

In a large cast-iron skillet over medium heat, saute 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.


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.


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.

Kamut flour is available at select health food markets.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.