Bacon Maple Ricotta Hot Cakes
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 35 minutes
Serves: 8 hot cakes
- 200g/7ozs. bacon (around 6 rashers streaky bacon)
-
2 tablespoons maple syrup
-
160g/5.6ozs. ricotta cheese
- 90ml/3flozs milk
- 2 egg yolks
- 1/2 cup/75g plain all purpose flour
- 1/2 teaspoon baking powder
- 2 egg whites
- Pinch of salt
- Butter for frying
- Maple syrup and butter to serve
Step 1 - First cook the bacon. Preheat oven to 180C/350F. Place bacon rashers on a parchment lined tray and brush with maple syrup. Bake for 15-20 minutes or until crispy. When cool enough to handle, chop into small pieces.
Step 2 - Whisk the ricotta, milk and egg yolks in a bowl. Stir in the bacon pieces reserving a tablespoon or two of bacon to decorate on top. Place the egg whites and salt in a mixer bowl and whisk until you get stiff peaks.
Step 3 - Sift the flour and baking powder over the ricotta mixture in two lots and then add the stiff egg whites in two lots and fold until combined.
Step 4 - Heat a frypan on medium heat and add a little butter. Add 1/4 cup of the batter and fry one or two at a time making sure not to over crowd the pan. Cook for 2 minutes on each side and then gently flip over. Serve with extra bacon and a pat of butter on top with maple syrup.