Wednesday, 16 April 2008

Another Savoury Pancake Experiment....

After I made the Aduki Bean ones I got to thinking about other savoury, filling baked in, pancakes I could make. I think I mentioned these ones, that my Mum used to make (well sort of, her's weren't vegan) when we were younger - Leek and Cream Cheese Pancakes. I'm nothing if not up for a challenge so I put together these. Are they as good as the ones in my memory? Different but as good, as the filling is included, they certainly did the trick!

They are really good, subtle leek, subtle creamy-ness and subtle dill. All in all really nice. H liked them too, and this is one I'll be making again for sure. I only wish leeks weren't so expensive over here - in the UK they are super cheap - as they are one of my favourite vegetables.

I served them with a gravy (recipe still under construction) and some stirfried broccoli and cauliflower.
Leek and Cream Cheese Pancakes
Makes 8

3 Leeks – trimmed, sliced in half lengthwise, washed and finely sliced
2 Shallots – finely sliced
½ C Vegan Cream Cheese
½ C Soymilk
¼ C Oil
½ t dried Dill
½ t Salt
¼ t Black Pepper
1 C Flour
1 t Baking Powder

- In a pan over medium heat sauté the leek and shallot for about 7 minutes until soft but still vibrant green. Cool slightly.
- Whisk together cream cheese, soymilk, oil, dill, S&P. Add in leek and mix well. Sift in dry ingredients and mix until just combined.
- Heat a frypan over med – low heat, add just enough oil to cover. Using a ¼ C measure scoop a scant ¼ C of the mix and form pancakes in the pan. You may have to encourage them to spread out a little with the back of a spoon. Allow first side to cook for 5 minutes until golden, then flip and cook the second side for about 3 minutes more.
- Cover with a clean teatowel to keep warm as you cook the rest.

1 comment:

Erin said...

Savory pancakes are such a fun idea. I've still never used leeks, for some reason I resist a first try.