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