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How to make leek and potato pancakes

BY Joe Woodhouse

16th Feb 2023 Recipes

How to make leek and potato pancakes
For Pancake Day, try this simple but rustic leek and potato pancakes recipe. Incorporating root vegetables into classic crepes, this dish is perfect for winter
We’ve enlisted the help of Your Daily Veg author and food and wine photographer, Joe Woodhouse to rustle up these hearty leek and potato pancakes.
Joe comments: "I love the versatility of leeks. They are such an easy ingredient to make so many dishes all year round. They cook really quickly and add a lovely allium sweetness to recipes.
"It is almost as if you are getting two for one with the plump juicy white sections and the more herbal green tops. Always a brilliant vegetable to have at the ready in the fridge as a reliable go to.”
"I love the versatility of leeks. They are such an easy ingredient to make so many dishes all year round"
These pancakes make a simple but satisfying meal. Either serve two per person for a main, or one each works as a starter for four.
I like to combine the pancake ingredients in a blender, weighing out the mixture directly on the scales and blitzing until very smooth. That way you have a jug to pour from into the pan, resulting in hopefully less mess. Otherwise a whisk and mixing bowl also works fine.
Credit: Joe Woodhouse

Ingredients

Serves 4
  • Pancake mix
  • 2 eggs
  • 30g oil, olive or sunflower are fine
  • 350ml milk
  • 175g spelt flour, buckwheat or other flour works fine as well
  • Pinch of sea salt
  • 500g new potatoes
  • 65g unsalted butter
  • 6 leeks, 1-1.2kg, cleaned and whites cut into 2cm sections, greens shredded
  • 25g chives, finely chopped
  • Sea salt flakes and black pepper

Method

Preparation time: 5 mins
Cooking time: 30 mins
  1. Add the pancake ingredients to a blender and blitz until smooth, set aside to rest. In a pan cover the potatoes with water add a good pinch of salt. Set on a medium heat and cook until tender when pierced with a knife.
  2. In a medium saucepan over a medium low heat add the butter. Let it start to melt and then follow with the leeks and a pinch of salt. Cook for 5-7 minutes until just tender. Take off the heat. 
  3. Set a large frying pan over a medium low heat. Add in a tbsp of the butter and swirl to coat the entire pan. Then pour in enough pancake mixture to cover the bottom of the pan while also rotating it to spread the batter out. Repeat until all the batter is used up. I keep the pancakes under a tea towel to help keep them warm.
  4. Depending how big your potatoes are either half or dice them. Mix with the leeks along with the chives and a few fruited of black pepper. Add more salt if needed.
  5. Spoon some leek and potato mix on to a pancake, pat down to form a rough square in the centre. Then fold the top and bottom in followed by the sides to create rough square parcels.
Courtesy of British Leeks and Joe Woodhouse. 
Cover image credit: Joe Woodhouse
You can find more useful pancake recipes in Pancake Cookbook: Top 50 Pancake Recipes available on Amazon.
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