Leek Pancakes

• 11 1/4 cups leeks halved lengthwise and washed well
• 2 eggs beaten
• 4 1/8 tablespoons matzoh meal Fine, at least, possibly more
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cinnamon
• salt
• pepper
• oil for frying
• lemon pieces, optional

1. Steam or boil the leeks over high heat for 5-7 minutes. Hold under cold water to stop the cooking.
2. Chop the leeks finely. Press them in a clean dishtowel, to get all the liquid out. Put the dried chopped leeks into a large bowl.
3. Add the beaten egg, matzoh meal, thyme, cinnamon, and salt and pepper to taste. The batter should be soft enough to drop from a spoon. If necessary, add more matzoh meal to thicken, or add water to thin.
4. Heat oil in a large frying pan, at middle to high heat. Drop spoonfuls of the batter into the hot oil, and fry 2 minutesor until the underside of the pancake is browned. Turn over and fry 1 minute or until the other side is brown.
5. Drain the pancakes on paper towels. Serve garnished with pieces of lemon if desired.

leeks, eggs, meal, thyme, cinnamon, salt, pepper, oil, lemon pieces

Taken from www.yummly.com/recipe/Leek-Pancakes-1663528 (may not work)