wild leek pancakes


This past weekend took us to Vermont. We joined friends of mine from grad school to ride the Muddy Onion Spring Classic around Montpelier – 35 miles of gravel roads, scenic Vermont vistas, and a halfway fuel stop stocked with a cooler of PBR, chocolate covered bacon, and maple syrup shots. It was my second bike ride of the season, as things have only recently been thawing out and drying up where we live. I couldn’t stop proclaiming afterward that it was the most fun ride I’ve ever done, which is saying quite a lot given that I’m normally averse to hill climbing.

But it was just so beautiful out. The weather was perfect; it started off cool, but clouds gave way to sun partway through the day. I got to try out my bike with its new triple crankset setup, which likely explains why I enjoyed the climbs so much. Hill climbs are so much easier when you can stay seated, without effort, on even the steepest pitches. The early spring made for dry roads, which was a plus. 35 miles of sloggy muddy roads would have definitely been too much for me so early in the season, so I appreciated that. All in all, another ace weekend in Vermont.

Along the ride, I kept noticing wild leeks, or ramps, all over the place. In riparian zones near streams. In a bowl-shaped valley sheltered from prevailing winds. Underneath a maze of tap lines in a maple syrup sugarbush. And everywhere I looked, there were No Trespassing signs posted, until I finally found a small pocket growing within the right-of-way of the road. I snagged one and made quick work of it.


It’s been something like seven years since I last picked ramps. They don’t grow up where I live in Maine, and I don’t think they’ve had them at my grocery store during that time either.

But if you know me, you know that I love free food. Free food sitting in the woods, waiting to be happened upon by me, my grubby hands, and a plastic bag. It’s a siren song I can’t resist. And resistance is futile when your friends know of a place just up the road from their home that has all the ramps you can dream of.

Since it’s still early in the season, the bulbs haven’t yet developed fully, but that’s no reason not to do a little foraging. After all, it’s been seven years since my last opportunity. So we did a little pickin’ and grinnin’.IMG_6183

Joe and Jane kept a handful of our bounty, but graciously allowed us to bring the rest home. They can go back for more whenever they wish. A handful goes a long way with these little Alliums, they are awfully garlicky and oniony, and I love them. I cooked with ramps last night, and I can still smell them on my hands today.

And now that I think of it, I kind of prefer ramps in this early phase before they develop fully, because they’re a bit more mild. I remember popping a few late season some years back, and getting heartburn on the spot because they were so strong.

I chose to make Wild Leek Pancakes with mine, in homage to the scallion pancakes that we find on occasional dim sum menus, and can’t get enough of. This homemade version isn’t quite the restaurant quality I remember, but it was just as delicious, and just a little bit different. Perhaps if I had chopped the ramps finer, I could have rolled the pancakes out thinner, and achieved the ultra thin pancake I was aiming for. Oh well, laziness always wins.DSC06608DSC06615DSC06625

Wild Leek Pancakes (because Ramps Cakes sounds weird)
Recipe for Scallion Pancakes from J. Kenji López-Alt, with ramps used in place of scallions

Pancake Ingredients:
2 c. all purpose flour, plus more for kneading and dusting
1 c. boiling water
1/4 c. toasted sesame seed oil
2 c. wild leeks/ramps, sliced thin (I used the white parts, and an inch or so of the greens)

1/4 c. or more vegetable oil
Kosher salt

Dipping Sauce Ingredients:
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp wild leeks/ramps, sliced thin
1/2 tsp grated fresh ginger (or even a little more)
2 tsp sugar


Combine all sauce ingredients and set aside at room temp.

Put flour in the bowl of a food processor. With processor turned on, use feed tube to drizzle in 3/4 of the cup of boiling water. Process 15 seconds. If dough has not come together, drizzle additional water in, one tablespoon at a time, until the dough has just come together.

Transfer dough to floured countertop, and knead for 1-2 minutes until dough turns smooth. Transfer to a bowl, and cover with a damp towel. Set aside to rest for 30 minutes at room temp, or overnight in the fridge.

Divide dough into four equal pieces. On a lightly floured surface, roll the first ball of dough out into an 8″ round. Brush a thin layer of sesame oil over the top of the disk with a pastry brush. Roll disk up jelly roll style, then “twist roll into a tight spiral, tucking the end underneath.” This is a bit difficult to do, but do what you can to tuck the ends in and bring the dough back to a round shape, and then press dough down to keep the ends from separating. Flatten dough by hand, then re-roll to an 8″ round. Brush a second layer of sesame oil onto the rolled out dough, then sprinkle with 1/2 cup of ramps. Press ramps lightly into the dough. Again roll disk up like a jelly roll, twisting and flattening gently. Being careful to avoid ramp rupture, re-re-roll dough into a 7″ round.

Set prepared pancake aside on a lightly floured surface. Repeat prep steps with remaining three balls of dough.

Heat oil in a small nonstick or cast iron pan over medium high heat. Kenji recommends an 8″ pan; I don’t have one that small, so I added extra oil to my pan. When oil is shimmering, slide one pancake into the pan. Cook until underside is an even golden brown, 2 minutes or so. Flip pancake, and continue cooking until second side is also an even golden brown, 2 minutes longer. Remove pancake from pan and place on paper towel-lined plate. Season with salt. Repeat with remaining pancakes.

Serve warm with dipping sauce.


Happy as a ramp in a quality northern hardwoods forest


8 thoughts on “wild leek pancakes

  1. What’s that purple plant in the foreground of one of the pictures (coming up in front of the ramps)? Looks like there is a flower on it? What a beautiful field of ramps. Love the lounging in the ramps scenes. Do you have any more? I’ve seen them chopped, the whole thing, very finely(think food processor)and then you add cream cheese, maybe a little cream or sour cream to thin it a bit, “and bob’s your uncle”, you have a lovely dip for vegies or a nice spread for sandwiches. It tastes really good.

    1. That’s a little blue cohosh, so pretty :) I still have a whole bunch, I’ll see if they’re any good when I get home. There were just so many, and they take a really long time to clean… plus a few go a long way! I was thinking about processing them and making a pesto with what I have left, but your idea sounds very delicious!

  2. Yessss, scallion pancakes! Do you think the hype around ramps has died down a bit now? Maybe I can try them soon. But I feel like I should find them, not buy them, and my foraging skills are…not a thing. My dad tells me every year of his wild onion foraging adventures–he loads up and puts them in everything. I love that you stumbled upon such a giant patch of them! Are you reading up on European forageables??

    1. Dude I dunno, you know where I live. I don’t know much about hype, no matter what the subject! There’s not much mistaking them, they have quite the aroma. Especially if you bag them up. I haven’t yet been reading up on European wild fodder but you bet I’m gonna be curious!

  3. I have been missing those two and am envious of this wonderful weekend. Also, since reading, I have been day dreaming about eating ramps all week.

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