Source: Bilha Widmann

• 1 kg. leeks, halved lengthwise and washed well
• 2 eggs, beaten
• at least 30g. fine matzoh meal, possibly more
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cinnamon
• Salt & pepper to taste
• Oil for frying
• Lemon pieces (optional)

Steam or boil the leeks over high heat for 5-7 minutes. Hold under cold water to stop the cooking.

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.

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.)

Heat oil in a large frying pan, at middle to high heat. Drop spoonfuls of the batter into the hot oil, and fry 2 minutes or until the underside of the pancake is browned. Turn over and fry 1 minute or until the other side is brown.

Drain the pancakes on paper towels. Serve garnished with pieces of lemon if desired.