Ricotta hot cakes with crispy bacon & mixed leaves

Ricotta hot cakes with crispy bacon & mixed leaves

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(1 ratings)

Prep: 15 mins - 20 mins Cook: 25 mins

More effort

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

  • Freezable

Nutrition: per serving

  • kcal449
  • fat34g
  • saturates13g
  • carbs16g
  • sugars0g
  • fibre1g
  • protein22g
  • salt3.05g
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Ingredients

  • 100g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 200g ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 4 large free range egg, separated
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tsp chopped fresh thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 tsp English mustard powder
    Mustard

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 100ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 50g unsalted butter
  • 12 rashers back bacon
  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 4 tbsp extra-virgin olive oil
  • 120g herb salad
  • crème fraîche or mayonnaise mixed with grainy mustard, to serve

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.)

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Comments (4)

beverleydavis's picture
1

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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