Potato and Leek Pancakes
Ingredients
- 550 g floury potatoes, such as russett, peeled and cut into chunks ⓘ
- 100 g leeks, cut into 5mm dice ⓘ
- 280 g self-raising flour ⓘ
- 2 teaspoons baking soda
- 280 ml buttermilk ⓘ
- 30 g unsalted butter, for frying ⓘ
- 2 teaspoons oil ⓘ
- 4 slices streaky bacon, rashers each rasher cut into 4 ⓘ
- 3 fresh sage leaves, coarsely shredded ⓘ
- 2 teaspoons lemon juice ⓘ
- 25 g unsalted butter ⓘ
Instructions
- For the pancakes: put the potatoes in a pan and cover with cold water.
- Add a pinch of salt, cover and bring to the boil.
- Cook for 15-20 minutes until cooked.
- Drain the potatoes well.
- Mash half of them and coarsely grate the remainder.
- Put the leeks in a pan and cover with plenty of lightly salted water.
- Cover and cook for 3-5 minutes until tender.
- Drain well then press with kitchen paper to extract as much moisture as possible.
- Sift the dry ingredients into a bowl, and mix in the mashed and grated potatoes and the leeks.
- Stir in enough buttermilk to make a thick batter.
- Heat the butter in a non-stick frying pan.
- Spoon in some of the batter and cook for about 2 minutes or until the top of the pancake is silky and bubbly.
- Turn over and cook for a few more minutes until golden and puffy.
- Repeat with the remaining batter.
- Keep the pancakes warm.
- For the topping: heat the oil in a separate pan and cook the bacon until golden and crisp.
- Add the butter, sage and lemon juice.
- To serve: put the pancakes on serving plates and spoon the bacon mixture over the top.
Nutrition & Diet Analysis (per serving)
1000
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).