Perfect to fill or enjoy as they are, to accompany your lunches or dinners, these pancakes are also anti-waste, as they are made with leek leaves that are often discarded in the kitchen!
Clean and finely chop the leek leaves.
Heat 2 tablespoons of oil in a pan and cook the leeks for 5 minutes.
Turn off the heat, add the water, salt, and mix.
Transfer everything to a bowl, first incorporate the egg and then gradually add the flour, mixing well.
Put a tablespoon of oil in the pan and pour in a quarter of the mixture.
Spread the batter with a ladle to shape and thin the pancake.
Cook on both sides for a couple of minutes.
Pan
Bowl
Ladle
I highly recommend trying them, they are delicious, super versatile, and perfect as a quick dinner solution!
Italia, Emilia Romagna
| Energy (kcal) | 228.92 |
| Carbohydrates (g) | 48.16 |
| of which Sugars (g) | 1.56 |
| Fat (g) | 1.2 |
| of which Saturates (g) | 0.31 |
| Protein (g) | 8.53 |
| Fiber (g) | 1.71 |
| Sale (g) | 0.01 |
