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Leek and bacon pancake bake


Serves: 4
timePrep time: 25 mins
timeTotal time:
Leek and bacon pancake bake
Recipe photograph by Yuki Sugiura

Leek and bacon pancake bake


Serves: 4
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
898Kcal
Fat
63gr
Saturates
32gr
Sugars
12gr
Salt
4.5gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 1 tbsp olive oil
  • a small knob of butter
  • 2 leeks, trimmed and sliced
  • 225g dry-cure smoked bacon, chopped
  • 1 x 500g tub cheese and ham pasta bake sauce
  • 4 tbsp grated gruyère cheese
For the pancakes
  • 150g plain flour
  • 3 large eggs, lightly beaten
  • 350ml milk
  • 75g butter, melted and cooled slightly
  • a few knobs of butter, for frying
You will also need
  • a 3-litre ovenproof dish

Step by step

  1. Heat the oil and the small knob of butter in a frying or sauté pan and fry the leeks and bacon together for 15-20 minutes until the leeks are tender and the bacon cooked through. Set aside.
  2. To make the pancake batter, sift the flour into a large bowl with a pinch of salt. Make a well in the centre and tip in the eggs. In a jug, whisk together the milk and melted butter and pour this into the well, too. Gradually whisk the liquids into the flour, using a balloon or electric hand whisk.
  3. Preheat the oven to 200°C, fan 180°C, gas 6. To make the pancakes, melt a small knob of butter in a frying pan with a diameter of about 18cm. As it melts, swirl the butter to coat the base. Add 2-3 tablespoons of batter to the hot pan and tilt the pan immediately so the batter runs and covers the surface. Cook for a minute or so, then flip over and cook the other side, adding more butter to the pan as needed.
  4. Continue until you have 8 pancakes. You will probably have some batter leftover, in which case make and eat the pancakes as a cook's perk! As they are ready, layer the pancakes between squares of greaseproof paper so they don't stick together.
  5. Put a spoonful of cheese and ham sauce and some of the bacon and leek mixture in the centre of each pancake. Roll up and place, seam-side down, in a single layer in the ovenproof dish. Spoon over the remaining cheese sauce and sprinkle with the gruyère cheese. Bake for 35-40 minutes, or until golden and bubbling.

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