Ricotta hot cakes with crispy bacon & mixed leaves
Use Italian soft cheese in the batter of these American-style thick pancakes served with brunch-friendly bacon
Difficulty and servings
Makes 12-14 cakes
Preparation and cooking times
Prep 15 - 20 mins
Cook 25 mins
- 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.
- 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.
- 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.)
Getting ahead
The day before, make up to the stage before adding the egg whites, and keep covered in the fridge. On the day, get your bacon cooking whilst you whisk up the whites. Or, if frozen, wrap in foil and reheat at 180C/gas4/fan 160 for 20-25 mins.
PER SERVING
449 kcalories, protein 22g, carbohydrate 16g, fat 34 g, saturated fat 13g, fibre 1g, salt 3.05 g
Recipe from Good Food magazine, November 2002.
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http://www.bbcgoodfood.com/recipes/1058/
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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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Difficulty and servings
Makes 12-14 cakes
Preparation and cooking times
Prep 15 - 20 mins
Cook 25 mins
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
PER SERVING
449 kcalories, protein 22g, carbohydrate 16g, fat 34 g, saturated fat 13g, fibre 1g, salt 3.05 g
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17 November 2007
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