Department of Food and Nutrition Services,
University of Iowa Hospitals
and Clinics
Peer Review Status: Internally Peer Reviewed
Creation Date: May 2004
Last Revision Date: May 2004
Sorrel and Leek Pancakes
From the recipe collection of Jeni
3 cups leeks: slit, cleaned to remove sand, and finely chopped
3 cups sorrel (or fresh spinach, swiss chard, or kale) rolled
and chopped
3/4 cup flour
3 eggs
1 teaspoon baking powder
salt and pepper to taste
pinch of summer savory
extra flour, salt and pepper for rolling patties
3 cups canola oil for deep frying, or 3 Tbsp. canola + 3 Tbsp
butter for pan frying, or oil sprayed baking sheet for baking
Mix all ingredients together in a bowl.
Baking: Roll into patties and coat with extra flour mixture. Bake
at 350o for 15 – 20 minutes
Frying: Place in fryer or skillet. Fry until golden brown.