Directions:
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Set aside.
- Heat the olive oil in a small skillet over medium-high heat. Add sliced leek; sauté 3 minutes or until leek is tender and lightly browned. Stir the leek mixture into the flour mixture. Combine reduced-fat milk, butter, and egg; add the milk mixture to flour mixture, stirring until smooth.
- Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 327 Kcal (1369 kJ) | ||
| Calories from fat | 83.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.27g | 14% | |
|---|---|---|---|
| Cholesterol | 63.29mg | 21% | |
| Sodium | 711.22mg | 30% | |
| Potassium | 385.75mg | 8% | |
| Total Carbs | 48.6g | 16% | |
| Sugars | 7g | 28% | |
| Dietary Fiber | 1.81g | 7% | |
| Protein | 11.2g | 22% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 220.2mg | 22% | |
| Amount Per 100 g | |||
| Calories | 179.89 Kcal (753 kJ) | ||
| Calories from fat | 45.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.1g | 14% | |
|---|---|---|---|
| Cholesterol | 34.82mg | 21% | |
| Sodium | 391.25mg | 30% | |
| Potassium | 212.21mg | 8% | |
| Total Carbs | 26.73g | 16% | |
| Sugars | 3.85g | 28% | |
| Dietary Fiber | 1g | 7% | |
| Protein | 6.16g | 22% | |
| Vitamin C | 1.7mg | 5% | |
| Iron | 0.6mg | 6% | |
| Calcium | 121.1mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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