Pancakes with fennel, potato and spices

Directions

We put the leeks, the potatoes and the onion in a large saucepan with 200 ml. water and steam them over low heat. When they draw their liquids, we add the olive oil and we cook in medium heat until they “smell”. We remove them from the fire and we let them cool. Then, in a large bowl, we break the eggs, we add the herbs and we add the leek mixture. We add salt and pepper and we stir. We put the flour, while stirring until the ingredients are joined together. In a pan, we let the olive oil warm and when it reaches the temperature with the help of a spoon, we spread the pancakes. We bake for 5 minutes on both sides. We remove them and we drain them on absorbent paper. We serve.