Recipe by MarraMamba
This has a yummy bacon and sage topping, a simple recipe but delicious. From Good Food Live
Top Review by bluemoon downunder
This recipe was an absolute winner with us! :) Loved it. I made a half portion for two for a wonderfully delicious weekend lunch with Hokies' Recipe #289395. Loved both the pancakes and the topping: I always SO enjoy leeks, and we love bacon, lemon juice and sage so for us this recipe was bound to delight our taste buds. My only additions were 2 cloves of minced garlic and a sprinkling of thyme, added in step 4. We really loved the textural variety from half the potatoes being mashed and half grated. I'll be making these again and again. Cooking some extra potatoes for an earlier meal and having them ready would make this quicker to prepare at the time. Thank you so much for sharing another super recipe, MarraMamba, one certainly deserving of achieving super-stardom, though amazingly it's been a year in the waiting for its first chance to achieving that status. Made for Newest Star Tag.
For the pancakes
- 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
For the topping
- 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
Directions See How It's Made
- 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.