TasteToronto | Corn and Leek Pancake

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Corn and Leek Pancake

Moderate

Corn and Leek Pancake

Maddy Goldberg

Maddy Goldberg

Corn and Leek Pancake

Method

Dough 1 Steps

  • Step 1

    In the bowl of a stand mixer combine the flour and salt. Add the melted butter and warm water, stir with your hands or a spoon until just combined. Let sit for 5 minutes to hydrate the flour. Using the dough hook attachment, knead the dough for 4 minutes on low speed. Cover with plastic wrap and rest for 20-30 minutes while you prepare the filling. 

Filling 1 Steps

  • Step 1

    Cut leek into thin rings. Melt 1 tbsp butter in sauté pan over medium heat and add leeks. Sauté for 3-5 minutes until leeks are wilted but not cooked through. Set aside in fridge. Boil corn in large pot of water for 5 minutes. Remove and pat dry. If you'd like a charred flavour, grill corn or sear in a very hot cast iron pan. Cut kernels off corn and add to the leek bowl in the fridge. Allow to cool while you roll out the dough. 

To Form Pancakes 3 Steps

  • Step 1

    Cut dough into 4 and roll each quarter into a ball. Roll each ball out into a flat circle and evenly distribute the leek/corn mixture to cover the majority of each circle. The mixture should be evenly spread and at least a ½ inch from the outer edges of the circle.

  • Step 2

    Tightly roll each circle into a tight log and pinch each end of the log so that it is sealed. Keeping the log on your work surface, form the log into a spiral shape and pinch the end so that it holds together like a spiral. Lightly roll the spiral out so that it forms another flat circle, try to roll it out slowly without applying a lot of pressure. The final circles should be about a ¼ inch thick.  

  • Step 3

To Cook 1 Steps

  • Step 1

    Heat a cast iron pan over medium heat. Add neutral oil and let heat. Fry the pancakes in hot oil over medium heat for about 2 minutes per side, or until pancakes are golden brown on each side. Sprinkle with salt and cool on rack. 

Tags:

Toronto Recipes

Cooking At Home

Corn and Leek Pancake

Moderate

Corn and Leek Pancake

Maddy Goldberg

Maddy Goldberg

Corn and Leek Pancake

Yields:

Serves 4

Prep Time:

0 hours 25 mins

Cook Time:

0 hours 20 mins

0.0

Rate This Recipe

Chinese

Appetizers & Snacks

Ingredients

Filling

  • 1 leek, dark green part removed (about 1/3 of leek)

  • 1 cob of corn, shucked 

  • 1 tbsp unsalted butter

  • Neutral oil, to cook

Dough

  • 2 cups all-purpose flour

  • 1 tbsp unsalted butter, melted

  • 1/2 tsp salt

  • 3/4 cup warm water

Send list of ingredients to myself

Method

Dough 1 Steps

  • Step 1

    In the bowl of a stand mixer combine the flour and salt. Add the melted butter and warm water, stir with your hands or a spoon until just combined. Let sit for 5 minutes to hydrate the flour. Using the dough hook attachment, knead the dough for 4 minutes on low speed. Cover with plastic wrap and rest for 20-30 minutes while you prepare the filling. 

Filling 1 Steps

  • Step 1

    Cut leek into thin rings. Melt 1 tbsp butter in sauté pan over medium heat and add leeks. Sauté for 3-5 minutes until leeks are wilted but not cooked through. Set aside in fridge. Boil corn in large pot of water for 5 minutes. Remove and pat dry. If you'd like a charred flavour, grill corn or sear in a very hot cast iron pan. Cut kernels off corn and add to the leek bowl in the fridge. Allow to cool while you roll out the dough. 

To Form Pancakes 3 Steps

  • Step 1

    Cut dough into 4 and roll each quarter into a ball. Roll each ball out into a flat circle and evenly distribute the leek/corn mixture to cover the majority of each circle. The mixture should be evenly spread and at least a ½ inch from the outer edges of the circle.

  • Step 2

    Tightly roll each circle into a tight log and pinch each end of the log so that it is sealed. Keeping the log on your work surface, form the log into a spiral shape and pinch the end so that it holds together like a spiral. Lightly roll the spiral out so that it forms another flat circle, try to roll it out slowly without applying a lot of pressure. The final circles should be about a ¼ inch thick.  

  • Step 3

To Cook 1 Steps

  • Step 1

    Heat a cast iron pan over medium heat. Add neutral oil and let heat. Fry the pancakes in hot oil over medium heat for about 2 minutes per side, or until pancakes are golden brown on each side. Sprinkle with salt and cool on rack. 

Tags:

Toronto Recipes

Cooking At Home

Corn and Leek Pancake