- 100g plain flour
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 200g ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
- 4 large free range eggs, separated
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tsp chopped fresh thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 tsp English mustard powder
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 100ml milk
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
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
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 aheadThe 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.