A quick and delightful meal!
|1⁄4 c||butter (unsalted)|
|4 c||leeks (cleaned and chopped)|
|2 c||sorrel (or spinach, washed well)|
|1⁄4 c||all-purpose flour|
|2 T||vegetable oil|
|4 oz||smoked salmon|
|sour cream (for garnish)|
|chives (chopped, for garnish)|
Heat a large saucepan over medium-high heat. Once the pan is nice and hot, add the butter. Once the butter is melted, add the leeks and sauté until tender, but not brown. Add the sorrel and cook briefly until just wilted. Immediately remove the cooked leeks and sorrel from the heat and allow to cool.
In a large bowl, whisk the eggs until they are frothy. Add the flour and a pinch of salt, and continue to whisk until smooth. Add the cooled leek and sorrel mixture to this bowl. Heat a cooking pan or griddle over medium-high heat. Coat lightly with oil. Once hot, pour the batter into the pan, about 2 tablespoons per pancake. Cook until brown on one side, then flip and cook until brown on the other.
Remove from griddle and top with smoked salmon, sour cream and the chives. Serve hot and enjoy!