Potato and Leek Pancakes

Ingredients

• 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
• 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

Instructions

1. For the pancakes: put the potatoes in a pan and cover with cold water.
2. Add a pinch of salt, cover and bring to the boil.
3. Cook for 15-20 minutes until cooked.
4. Drain the potatoes well.
5. Mash half of them and coarsely grate the remainder.
6. Put the leeks in a pan and cover with plenty of lightly salted water.
7. Cover and cook for 3-5 minutes until tender.
8. Drain well then press with kitchen paper to extract as much moisture as possible.
9. Sift the dry ingredients into a bowl, and mix in the mashed and grated potatoes and the leeks.
10. Stir in enough buttermilk to make a thick batter.
11. Heat the butter in a non-stick frying pan.
12. Spoon in some of the batter and cook for about 2 minutes or until the top of the pancake is silky and bubbly.
13. Turn over and cook for a few more minutes until golden and puffy.
14. Repeat with the remaining batter.
15. Keep the pancakes warm.
16. For the topping: heat the oil in a separate pan and cook the bacon until golden and crisp.
17. Add the butter, sage and lemon juice.
18. To serve: put the pancakes on serving plates and spoon the bacon mixture over the top.