Potato And Leek Pancakes

This has a yummy bacon and sage topping, a simple recipe but delicious. From good food live

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 jui.

floury potatoes, leeks, self-raising flour, baking soda, buttermilk, unsalted butter, oil, streaky bacon, fresh sage leaves, lemon juice