Leek Pancakes
A light and tasty start to the year

It is easy to forget that leeks have a season, but this frost hardy allium thrives throughout the winter months. The cold weather growing season develops a more sophisticated flavour compared to the rest of its family, a vegetal earthy sweetness that pairs beautifully with almost anything. 

January leaves many of us chasing a lighter approach to eating after the festive indulgence and this recipe is perfect. A hearty corn pancake filled with lots of leeks and a touch of cheese, then served with carrot sauce. 

It is a versatile recipe, the filling is easily padded out with any root vegetables, but personally Jerusalem artichokes are delicious with leeks. Potatoes are also a very tasty addition for a more classic flavour. 
 
Serves 4
Preparation time: 45 minutes
Cooking time: 15 minutes

Carrot Sauce Ingredients:
2 large carrots (300g +/-)
A generous thumb of butter
A teaspoon of honey
2 crushed cardamom pods
2 bay leaves

Pancake Ingredients:
120g fine maize meal
80g plain flour
½ tsp ground turmeric
A generous pinch of salt
3 whole eggs
450g milk

Leek Pancakes:
4 leeks (500g +/-) 
Rapeseed oil
250g Jerusalem artichokes
3 cloves of garlic, chopped
A teaspoon of wholegrain mustard
A teaspoon of chopped fresh rosemary
80g double cream
100g hard strong cheese such as Witheridge in Hay
Sea salt flakes & fresh ground pepper
Preheat oven to 190°C

1. Begin with the sauce. Wash and trim any unwanted parts from the carrots then cut into thick rounds before adding them to a saucepan along with the remaining ingredients. Top up with water, season with salt and bring to a simmer. Put a lid on and gently simmer until tender.

2. While the sauce is cooking make the pancake batter to allow resting time for the grains to swell. Sift all the dry ingredients into a large bowl, make a well in the centre and add the eggs. Beat the eggs with a whisk while gradually drawing in the flour mix. When the mixture begins to clump gradually add the milk in stages while whisking, making sure to beat out any lumps before adding more liquid. Leave the batter to stand while the filling is made. 

3. For the filling, cut the leeks in half leaving the root on, then give them a wash and shake dry. Heat a generous puddle of oil in a frying pan and cut the leeks into finger width slices. Once the oil is hot and shimmering, add the leeks. Fry for a couple of minutes without colour over a high heat.

4. Add the garlic then cook for another minute or two before adding the mustard, rosemary and double cream. Turn down to a very gentle simmer.

5. While the cream is reducing wash the artichokes and grate them directly into the pan. Cook for a couple of minutes before removing from the heat to cool. Check the sauce and top up the water if needed.

6. Now the batter has had time to rest make the pancakes. Wipe some oil around a hot pan and pour in some batter, swirl it around and drain any excess. Cook for a minute, flip and cook for another minute before repeating with all the remaining batter. There should be enough to make 12, give or take. 

7. To assemble place a pancake on a chopping board, add a couple of dollops (around an eight) of filling to the bottom quarter with a sprinkling of grated cheese. Roll up from the bottom and place in an oven proof dish. Keep going until the filling is all used (there may be more pancakes than you need so freeze any extras). Roast in the preheated oven for 10 minutes or until the tops are crispy.

8. Now for the sauce. Remove the bay leaves and cardamom pods, puree and taste for seasoning. Place a puddle of sauce in a large bowl and put two pancakes on top before tucking in. 


Serve with a drizzle of roast garlic oil and a winter slaw.

Chef Notes:
1. Cook the leeks hot and fast keeps the mixture dry and preserves the deep green colour. 
2. Using corn in the pancakes makes the slightly brittle so take care not to over cook. 

Robin Popham
Chef at ‘Create Terroir’ and Sandy Lane Farm veg box customer