Ricotta hot cakes with crispy bacon & mixed leaves

Ricotta hot cakes with crispy bacon & mixed leaves

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Cooking time

Prep: 15 mins - 20 mins Cook: 25 mins

Skill level

Moderately easy

Servings

Makes 12-14 cakes

Use Italian soft cheese in the batter of these American-style thick pancakes served with brunch-friendly bacon

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
449
protein
22g
carbs
16g
fat
34g
saturates
13g
fibre
1g
sugar
0g
salt
3.05g

Ingredients

  • 100g plain flour
  • 1 tsp baking powder
  • 200g ricotta
  • 4 large free range eggs, separated
  • 2 tsp chopped fresh thyme
  • 1 tsp English mustard powder
  • 100ml milk
  • 50g unsalted butter
  • 12 rashers back bacon
  • 1 tbsp balsamic vinegar
  • 4 tbsp extra-virgin olive oil
  • 120g herb salad
  • crème fraîche or mayonnaise mixed with grainy mustard, to serve

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Method

  1. Sift the flour and baking powder into a bowl, then mix in the ricotta, egg yolks, thyme and mustard powder. Slowly drizzle in the milk and beat to make a smooth mixture. Season well with salt and lots of black pepper.
  2. Melt half the butter in a large frying pan. When it starts to foam, put in the bacon rashers and fry until crisp.While the bacon is cooking, whisk the egg whites until they are stiff and form soft peaks, then fold into the ricotta mixture in batches with a large metal spoon, keeping in as much air as possible.
  3. When the bacon is crisp, lift it out, drain well on kitchen paper and keep warm. Cook the hot cakes in the same pan over a low heat, allowing about 2 tbsp mixture for each cake and doing them in batches so you don’t overcrowd the pan. Add little knobs of butter as you go and take care to keep the heat low so the butter doesn’t burn. The hot cakes should be firm and golden at the end, and this will take about 2 minutes on each side. When each batch is cooked, transfer to a plate and keep warm. (At this stage they can be frozen, but allow to cool first.)

Recipe from Good Food magazine, November 2002

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Comments

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beverleydavis's picture
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Unspeakably bland.

purpleflufff's picture

this looks liek a fabulous recipe. I want to try it but make the hot cakes this weekend when I have more time and freeze them for later in the week. The recipes says wrap in foil and reheat . Do they need to be defrosted first or can they go straight from freezer to oven as it sounds?

amyw6487's picture

yummmmmmmmmmmmmmmmmmmmmmmmmmmmmm

jul34es's picture

easy to make and very tasty.

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