Clean leeks, dry and chop into dice. Wash sorrel, dry , remove tough stems and chop. In a non-stick fry pan, add oil and heat. Add leeks and cook stirring for 1 minute. Cover and cook for 4 more minutes,being careful not to burn. Add sorrel and cook, stirring until sorrel is softened and color changes to lighter. Remove from pan and cool.

Meanwhile, beat the eggs, add flour and blend . When veggies are cooled add to egg-mix. Heat a non-stick pan, add oil to fry pan and drop pancake mixture into pan by heaping tablespoonful. Cook about 3 to 4 minutes per side. Drain on brown paper and keep warm in oven while cooking more pancakes.

Serve 2 small pancakes on a plate together with 3 slices of smoked salmon and a dollop of sour cream as an appetizer or first course.

Serves 4?