1. Prepare the leeks

• Slice the leek lengthwise, rinse thoroughly to remove hidden dirt, then finely slice the white and light green parts.
• Set aside in a bowl for sautéing.

2. Grate the potatoes and onion

• Peel and grate the potatoes and onion using a coarse grater.
• Place the mixture in a clean kitchen towel or cheesecloth and squeeze out excess moisture thoroughly.

3. Sauté the leeks

• Heat a tablespoon of oil in a skillet over medium heat.
• Add sliced leeks and sauté for 5–7 minutes until soft and lightly golden.
• Set aside to cool slightly before mixing into the batter.

4. Combine ingredients

• In a large mixing bowl, add grated potato, onion, sautéed leeks, eggs, flour, baking powder, salt, pepper, and optional herbs or paprika.
• Mix everything thoroughly until a cohesive batter forms.

5. Preheat the skillet

• Heat 1–2 tablespoons of oil in a large skillet or non-stick pan over medium heat.
• Wait until oil is hot but not smoking.

6. Form and cook the pancakes

• Scoop about 2 tablespoons of batter per pancake into the hot pan.
• Flatten gently with a spatula into a round shape.
• Cook for 3–4 minutes on each side until golden brown and crisp.
• Transfer to a paper towel-lined plate to absorb excess oil.

7. Repeat and finish

• Continue frying the rest of the batter in batches, adding more oil if needed.
• Keep cooked pancakes warm in a low oven (200°F / 95°C) until ready to serve.

8. Serve hot

• Serve immediately with your choice of dips, salad, or toppings.
• Sprinkle with fresh herbs or a pinch of salt for a finishing touch.