Ingredients for Potato And Leek Pancakes
- Floury Potatoes
- 2 leeks
- Self Raising Flour
- Baking Soda
- 200ml buttermilk
- Unsalted Butter
- oil for cooking bacon (amount as needed)
- Streaky Bacon
- Fresh Sage Leaves
- juice of 1/2 lemon
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How to Make Potato And Leek Pancakes
- Peel and roughly chop 1 kg potatoes. Place in a saucepan, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until tender.
- Drain the potatoes thoroughly and set aside to cool slightly.
- Mash half of the potatoes. Coarsely grate the remaining potatoes.
- While the potatoes cook, thinly slice 2 leeks and wash thoroughly. Place in a saucepan, cover with lightly salted water, and cook for 3-5 minutes until tender.
- Drain the leeks well and press with kitchen paper to remove excess moisture.
- In a large bowl, whisk together 150g all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper.
- Add the mashed and grated potatoes, and the leeks to the dry ingredients.
- Gradually whisk in 200ml buttermilk until a thick batter forms. Adjust as needed for desired consistency.
- Melt 50g butter in a large non-stick frying pan over medium heat.
- Spoon 1/4 cup of batter per pancake into the pan, leaving space between each.
- Cook for approximately 2 minutes per side, or until golden brown and puffy. Adjust heat as necessary to prevent burning.
- Repeat with the remaining batter, keeping cooked pancakes warm on a baking sheet in a low oven while you finish cooking the rest.
- For the topping: In a separate pan, cook 150g bacon until golden and crisp. Remove the bacon with a slotted spoon and set aside, reserving the bacon fat.
- Add 2 tbsp butter to the bacon fat and melt. Add 2 tbsp fresh sage leaves and the juice of 1/2 lemon. Cook for 1 minute, or until fragrant.
- To serve, place the pancakes on serving plates and spoon the bacon and sage mixture over the top. Garnish with crispy bacon pieces.
Nutrition Information (Approximate per serving)
Sodium
80 g
Sugar
24g
Fat
67g
Carbs
26g
