Recipe - Leek Pancakes

1 kg Leeks , halved lengthwise
and washed well
2 Eggs, beaten
30 g Fine matzoh meal, at least,
possibly more
One half teaspoon Dried thyme
One fourth teaspoon Cinnamon
Salt & pepper to taste
Oil for frying
Lemon pieces (optional)

These leek pancakes were brought to the Yom Kippur breakfast 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 57 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.

Posted to JEWISHFOOD digest V97 #044

From: Karen Snyder 100130.1562@CompuServe.COM

Date: 03 Oct 96 20:54:11 EDT