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Potato and Leek Pancakes

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“This has a yummy bacon and sage topping, a simple recipe but delicious. From Good Food Live”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  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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