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Leek Pancakes

A home-style Leek Pancakes made with Cornflour, Parmesan Cheese, and Breadcrumbs. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Make up a pancake batter by mixing the two flours with the eggs, then add the milk and water.

2. 2

   Stir well but don't overwork the mixture or the pancakes will be tough.

3. 3

   If it starts to stick add more stock.

4. 4

   Cook pancakes, preferably in non-stick pan with a little oil (which provides texture and allows the pancakes to brown well).

5. 5

   Don't be alarmed if the first couple stick.

6. 6

   They usually do for me!

7. 7

   Pile pancakes up and continue until all are cooked.

8. 8

   Remove chicken from stock and keep stock simmering to reduce it.

9. 9

   Cut chicken into small pieces.

10. 10

    Make sauce by mixing cornflour with a tablespoon of cold water and slowly, a spoon at a time adding the reduced stock to it.

11. 11

    Continue until all stock has been added.

12. 12

    You should have a sauce the consistency of smooth custard.

13. 13

    If it's too thick add a little milk.

14. 14

    If it's too thin reduce it over medium heat.

15. 15

    Divide sauce into two lots.

16. 16

    Mix half with the chicken and leek and season to taste.

17. 17

    Put a spoonful of mixture onto pancake and wrap or roll up.

18. 18

    Place pancakes in row on greased baking dish.

19. 19

    Top with remaining sauce.

20. 20

    Sprinkle with Parmesan cheese and breadcrumbs.

21. 21

    Brown in hot oven for 10 minutes or so.

22. 22

    If making the dish in advance and refrigerating, cook in moderate oven for 30 minutes before increasing temperature and browning.