STREAMING NOW: Taste Testers

Potato and Leek Pancakes

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This has a yummy bacon and sage topping, a simple recipe but delicious. From Good Food Live”

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a