These delicious savory pancakes bring a surprise for those who think of pancakes as break-fast only. Serve with fresh vegetable salad for a light supper or as a side with grilled meats. Smart Recipes, American Recipes, Eggs Recipes, Recipes Eggs American Leek Pancakes Leek Pancakes Recipe | RecipeSavants.com PT35M Serves 4 Ingredients: 0 Oil 1 Ounce Fine Matzoh Meal 0.25 Teaspoon Cinnamon 0 To Taste Salt & Pepper 0.5 Teaspoon Dried Thyme 2 Wedges Lemon 2.2 Pounds Leeks 2 Eggs Boil leaks on high in a large saucepan for 5 to 7 minutes and rinse under tap water imediately to stop cooking. Press leeks in a clean dishtowel to drain well and chop finely. Put leeks in a large bowl. Add matzoh meal, egg, cinnamon, thyme and salt and pepper. Mix until it reaches the pancake batter consistency, or soft enough to drop from a spoon. Add water to thin or marzoh meal to thicken the batter if required. Heat oil over medium in a large frying pan. Drop 1/3 cup of batter into the heated pan and fry for 2 minutes or until pancakes are browned, turn over and cook the other side. Repeat with remaining batter. Drain on paper towels and serve garnished with lemon wedges.

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