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Leek And Cheddar Pancakes

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brunch vegetarian mothers' day rosh hashanah

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Ingredients

1 2/3 cups all-purpose flour (about 7 1/2 ounces)

1/2 cup (2 ounces) shredded sharp cheddar cheese

1 tablespoon sugar

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons olive oil

1/2 cup sliced leek

1 1/2 cups 2% reduced-fat milk

1 tablespoon butter, melted

1 large egg, lightly beaten

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