Kale and Leek Pancakes

• 1 cup finely chopped kale leaf
• 14 cup chopped leek
• 3 eggs
• 1 tablespoon water
• 12 teaspoon salt
• 12 teaspoon pepper
• 14 cup shredded mozzarella cheese
• 14 cup peanut oil
• 1 tablespoon low-fat sour cream
• 1 tablespoon low-fat yogurt
• 18 teaspoon turmeric
• 1 dash salt

1. PANCAKES:.
2. Mix kale, leeks, eggs, water, salt, pepper and cheese.
3. Heat the peanut oil to medium in a frying pan.
4. Pour 1/2 the mix into the pan and cook for 2 minutes until brown.
5. Flip and cook for 2 minutes on the other side.
6. Remove from pan and place on paper towel to drain excess grease.
7. Repeat with other half of the batter.
8. TOPPING:.
9. Mix sour cream, yogurt, tumeric and salt together.
10. SERVING:.
11. Drop a dollop of sauce on each pancake and serve while hot.

kale leaf, leek, eggs, water, salt, pepper, mozzarella cheese, peanut oil, lowfat sour cream, lowfat yogurt, turmeric, salt

Taken from www.food.com/recipe/kale-and-leek-pancakes-518218 (may not work)