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St David's Day Recipe

Celebrate St David's Day with a Leek & Bacon Pancake Recipe! You can buy all your ingredients (and utensils!) from Sainsbury's and Castle Farm Foods in one easy shop!

(Recipe by Sarah Randell in Sainsbury's Magazine)



  • 1 tbsp olive oil

  • 1 small knob of welsh butter

  • 2 welsh leeks, trimmed and sliced

  • 225 g dry-cure smoked welsh bacon, chopped

  • 500 g tub cheese and ham pasta bake sauce

  • 4 tbsp grated gruyère cheese

For the pancakes:

  • 150 g plain flour

  • 3 large welsh eggs, lightly beaten

  • 350 ml milk

  • 75 g butter, melted and cooled slightly

  • 2 tsp extra butter for frying

Also needed a 3 litre oven proof dish (Wilko!)


  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 a 3-litre 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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