Leek pancakes with herb sauce

Name: Leek pancakes with herb sauce
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 egg (Gr. M), 30 g corn flour; 20 g + 1/2 tsp potato starch; 1/8 l + 5 tablespoons of milk; 7-10 Tbsp salt, pepper; 1 Leek (leek; 200 g); 1 TABLESPOON Diced ham; 1-2 stem(s) fresher or; 1/4 TEASPOON dried thyme; 1 knife tip Baking Powder; 1 tsp (5 g) Oil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 egg (Gr. M), 30 g corn flour
20 g + 1/2 tsp potato starch
1/8 l + 5 tablespoons of milk
7-10 Tbsp salt, pepper
1 Leek (leek; 200 g)
1 TABLESPOON Diced ham
1-2 stem(s) fresher or
1/4 TEASPOON dried thyme
1 knife tip Baking Powder
1 tsp (5 g) Oil

Directions

1
Mix egg, flour, 20 g starch, 1/8 l milk and 1 pinch of salt until smooth. Leave to swell for approx. 10 minutes
2
Clean the leek, wash it and cut it into rings. Steam in 100 ml boiling salted water for about 5 minutes. Drain, catch the vegetable water
3
Skip the ham. Deglaze with vegetable water and bring to the boil. Stir 1/2 tsp. starch and 5 tbsp. milk until smooth. Thicken sauce with it. Add thyme and simmer for 2-3 minutes. Season to taste
4
Stir the baking powder into the dough. Heat oil in a coated pan. Add the dough and bake for 1-2 minutes. Sprinkle 2/3 leek over it and continue baking for about 2 minutes. Turn the pancakes over and finish baking. Serve with remaining leek and sauce
5
If your child also has to eat gluten-free, you can serve the pancake in a sweet way with fresh fruit or compote