Sunday, June 6, 2010

Spring thing!

LEEKS! Leeks are in season, and Broulims had them on sale for 89 cents a bundle this week. BOOYAH. So I made:

Leek Cornmeal Pancakes

2 leeks, white and pale green parts only, rinsed and sliced thin
olive oil and butter
salt and pepper

1 1/4 cup flour
3/4 cup cornmeal
1/4 cup sugar
1 TB baking powder
1 tsp salt
garlic powder
white pepper

1 1/4 cup buttermilk (we all know the trick about stirring a tablespoon of lemon juice/vinegar
into regular milk and letting thicken for ten minutes, yeah?)
1/4 cup vegetable oil
2 eggs

Heat large skillet over medium-high heat. Add olive oil, then butter, waiting for butter to stop foaming before adding leeks. Saute to desired softness/mildness; season to taste.

Heat new skillet over medium heat. Whisk dry ingredients and wet ingredients separately. Pour wet into dry, whisk just until combined, gently fold in leeks. Oil pan and fry pancakes. Serve with butter and/or a drizzle of honey.

Notes: The batter was pretty thick, so I added some water. Next time I might increase the cornmeal and decrease the flour by a bit. Dried thyme is VERY assertive. Use sparingly. It'd be nice to work in cheese somehow.

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