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Ricotta hotcakes with maple glazed bacon
Ricotta hotcakes with maple glazed bacon
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Serve hotcakes with maple-glazed bacon for a perfect breakfast delight.
Ingredients:
  • 4 roma tomatoes, halved lengthways
  • Olive oil spray
  • 6 rashers deli bacon, rind removed
  • 54.00 gm pure maple syrup
  • 225.00 gm self-raising flour
  • 386.25 gm milk
  • 1 egg, lightly beaten
  • 240.00 gm fresh ricotta
  • 15.00 gm butter
  • Maple syrup, extra, heated, to serve
Instructions:
  • Preheat your oven to 200C. Arrange the tomatoes, cut-side up, on a baking tray and lightly spray with oil. Roast in the oven for 30 minutes.
  • Prepare a large baking tray with non-stick baking paper. Lay out the bacon in a single layer on the tray and drizzle with maple syrup. Bake in the oven along with the tomatoes for 20 minutes.
  • As the tomatoes and bacon sizzle, sift the flour into a large bowl and create a well in the center. Pour in the milk and egg, then gently combine with a fork. Finally, fold in the ricotta for a creamy finish.
  • Melt 1 teaspoon of butter in a large non-stick frying pan over medium-high heat. Pour three 1/4 cup portions of the batter to make 3 hotcakes. Cook until bubbles form on the surface, then flip and cook until golden, about 1-2 minutes. Repeat with remaining butter and batter in 2 batches to make 5 more hotcakes.
  • Arrange the hotcakes and tomatoes on plates, then layer with crispy bacon and a drizzle of extra maple syrup.

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