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<p>These leek “pancakes” are a great addition to any meal, especially if you have soup of anything with sauce to dip them in. Try them with Fennel Pesto too!</p> <p>Remember to substitute the herbs for your favorite one (cilantro, mint, your favorite dried blend, etc) and experiment with flavors.</p>Source: adapted from America's Test Kitchen (Entered by Jenifer Perry)
Serves: makes 16 small "pancakes"
Step by Step Instructions
- Using a fork mix flour, salt and water together. Add the water a 1/4 cup at a time, as you may need less on humid days. If it is too dry, add more water a tablespoon at a time. The dough should be firm and wet, but not too sticky.
- Turn the dough out onto an oiled surface (to maintain the moistness of the dough). Knead for 5 minutes, adding flour as necessary if the dough begins to stick. Cover with a moist towel and allow to rest for ten minutes.
- After the dough has rested, divide the dough into 16 pieces. Roll each piece into a rough circular shape, approximately 4 inches in diameter. Don't worry too much about the shape of the dough at this stage; we will shape it again in the final stages.
- brush sesame oil (optional, but delicious)onto the top of your flatbreads. Don't brush too much or they will be soggy. Sprinkle the chopped herb of your choice and the chopped leeks onto the top of the flatbread, leaving a little bit of room at the edges.
- Using your fingers, roll each flatbread tightly into a log or caterpillar shape.
- Again using your fingers, tightly roll each log into a spiral. They should look like little cinnamon buns with green flecks.
- Using a rolling pin, roll out your pancakes so they are flat and approximately 3-4 inches in diameter. Now the herbs are fully incorporated into the flatbread.
- Heat oil or butter in a skillet. The temperature needs to be very high so you can cook the flatbread quickly. You will know it is hot enough if you add the bread and it immediate sizzles and you can see the edges turning golden. Cook the breads for approximately one minute on each side. You will know they are done when they have golden flecks on each side, but are not burned.
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