Potato and Leek Pancakes Recipe

Name: Potato and Leek Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Potato and Leek Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Potato and Leek Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions