Potato and rosemary pancakes with bacon and honey

Serves: 4

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Total Time: 50

Prep Time: 10

Cook Time: 40

• 500 gram(s) (1lb 2oz) potatoes, peeled
• 1 tablespoon(s) finely chopped fresh rosemary needles
• 150 gram(s) plain flour
• Half teaspoon(s) bicarbonate of soda
• 300 ml (½pt) buttermilk
• 12  rashers of streaky bacon
• 25 gram(s) butter
• Sea salt and freshly ground black pepper
• Clear honey, to serve

Method

1. Put 300g (11oz) of the potatoes in a saucepan of cold, salted water and bring to the boil. Cook for 20-25 minutes, until soft. Drain and mash, then season and add the rosemary. Leave to cool.
2. Meanwhile, grate the remaining potatoes and leave them raw. Put both sets of potato in a mixing bowl and beat in the flour and bicarbonate of soda, then the buttermilk.
3. Preheat the grill. Grill the bacon until well done (there's no need to turn it over while it is being grilled). Leave to cool for 4-5 minutes, until crisp. Turn off the grill and keep the bacon in a low oven while you continue cooking.
4. Heat half the butter in a frying pan over a low-medium heat and wait for it to sizzle. Drop 2-3 ladlefuls of the batter into the pan, spaced apart, and spread out with a spatula. They need about 3 minutes on the first side, then a little less on the other side. Keep warm with the bacon in the oven while you cook the rest. Serve 2-3 pancakes per person, with a few rashers of bacon and some honey drizzled over.

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