Leek Pancakes

Photo: flickr user magical-world

Ingredients

1 kg Leeks , halved lengthwise and washed well

2 Eggs, beaten

30 grams Fine matzoh meal, at least, possibly more

1/2 teaspoon Dried thyme

1/4 teaspoon Cinnamon

Salt & pepper to taste

Oil for frying

Lemon pieces (optional)

Preparation

These leek pancakes were brought to the Yom Kippur break-fast by a guy who takes the same Jewish cooking class that I do, so I didn't even have to ask him for the recipe! The recipe is by Bilha Widmann, my Jewish cooking teacher.

Steam or boil the leeks over high heat for 5-7 minutes. Hold under cold water to stop the cooking.

Chop the leeks finely. Press them in a clean dishtowel, to get all the liquid out. Put the dried chopped leeks into a large bowl.

Add the beaten egg, matzoh meal, thyme, cinnamon, and salt and pepper to taste. The batter should be soft enough to drop from a spoon. If necessary, add more matzoh meal to thicken, or add water to thin.

Heat oil in a large frying pan, at middle to high heat. Drop spoonfuls of the batter into the hot oil, and fry 2 minutesor until the underside of the pancake is browned. Turn over and fry 1 minute or until the other side is brown.

Drain the pancakes on paper towels. Serve garnished with pieces of lemon if desired.