Potato and leek pancakes

Method

1. 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.

2. Drain the potatoes well. Mash half of them and coarsely grate the remainder.

3. 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.

4. Sift the dry ingredients into a bowl, and mix in the mashed and grated potatoes and the leeks.

5. Stir in enough buttermilk to make a thick batter.

6. 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.

7. 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.

8. To serve: put the pancakes on serving plates and spoon the bacon mixture over the top.

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Ingredients

For the pancakes

550g floury potatoes, such as King Edwards or Maris Piper, peeled and cut into chunks
100g Leeks, cut into 5mm dice
280g self-raising flour
2 tsp Bicarbonate of soda
280ml Buttermilk
30g unsalted Butter, for frying

For the topping

2 tsp oil
4 streaky bacon rashers, each rasher cut into 4
3 fresh sage leaves, coarsely shredded
2 tsp lemon juice
25g unsalted Butter

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