Nutrients per serving
- Protein: 16.0 grams
- Fat: 16.0 grams
- Carbohydrates: 55.0 grams
- Calories: 420
- Source of Fibre
Leeks
Suppertime Leek and Mushroom Pancakes
Don't worry if you missed the breakfast pancakes for Shrove Tuesday. Serve these delicious savoury pancakes with a dollop of sour cream and freshly ground black pepper along with a tossed green salad for supper.
Cooking Time: 8 minutes
Servings: 4 (makes approx. 12 pancakes)
Ingredients:
- 2 cups (500 mL) all-purpose flour
- 1/2 cup (125 mL) shredded Cheddar cheese
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 2 tbsp (25 mL) butter
- 1 cup (250 mL) sliced Ontario Mushrooms (white button or crimini)
- 1/2 cup (125 mL) sliced Ontario Leeks, white part only
- 1-1/2 cups(125 mL) 2% milk
- 1 egg
- Butter for cooking pancakes
Preparation:
In large bowl, combine flour, cheese, baking powder, salt and pepper. In large nonstick skillet, melt 1 tbsp (15 mL) of the butter over medium-high heat; cook mushrooms and leeks until leeks are tender and mushrooms are browned, 4 to 5 minutes. Stir into flour mixture and make well in centre. In medium bowl, melt remaining 1 tbsp (15 mL) butter in microwave; whisk in milk and egg. Pour into flour mixture and stir until just mixed.
In skillet over medium heat, melt enough butter to form thin layer. Ladle about 1/4 cup (50 mL) batter per pancake into hot skillet. Cook for about 2 minutes or until bottoms are set and bubbles form on top. Turn and cook for 2 minutes or until golden and puffed. Repeat with remaining batter, adjusting heat as necessary. Keep warm in low-temperature oven while cooking remaining pancakes.
Tip: To prepare leeks, slice white portion lengthwise into quarters and then slice crosswise. Place sliced leeks in bowl of cold water and swish to remove any grit. Lift out and pat dry.
