LowSodiumLiving.tv

Leek & Fresh Herb Pancakes

1 1/3 Cup Flour
1 Cup Corn Meal
1 Cup Water
2 Tbsp Fresh Oregano chopped
1 Medium Leek diced
1/3 Yellow onion finely diced
1 Tsp Black pepper
Olive Oil

4 Tbsp Light Miracle Whip
4 Tbsp Philadelphia Whipped Cream Cheese
2 Tsp Fresh Chive finely diced/chopped

In a mixer on medium speed combine the flour, corn meal, and water until smoothly blended. Add the oregano and black pepper. Mix until blended.

Add the leek and onion and mix until well combined.

Heat a griddle or heavy bottom iron skillet with a thin coating of olive oil.

Once very hot, scoop about 1/3 cup (approximate - it's OK!) of the batter and place on the skillet and form into a pancake shape. Continue to add pancakes as room in your skillet permits.

Cook on medium-high heat for 3 - 4 minutes and then flip and cook for an additional 3 - 4 minutes on the other side. You can continue to flip and cook until you are satisfied that the pancakes feel firm.

Continue to cook the additional pancaks in batches unless you have one of those fancy indoor restaurant-grade griddles in which case you might as well go ahead and make a double batch.

Serve with a dolop of Miracle Cream Cheese Dip.

To make the dip:

Combine the Miracle Whip and Cream Cheese in a bowl stirring until well blended. Stir in the chives. If you're not a big fan of Miracle Whip (I know some of you aren't) you can substitute with Mayonnaise but you will miss out on the tanginess that goes so well with the leek pancakes.

Makes 8 pancakes.

Sodium Content: 85 mg per pancake.

Comments

Add New Search RSS

Write comment
Name:
Email:	do not notifynotify
Website:
Title:
UBBCode:	-color-aquablackbluefuchsiagraygreenlimemaroonnavyolivepurpleredsilvertealwhiteyellow -size-tinysmallmediumlargehuge
	Please input the anti-spam code that you can read in the image.

Powered by !JoomlaComment 3.26

3.26 Copyright (C) 2008 Compojoom.com / Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved."