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Ricotta hotcakes

Name: Ricotta hotcakes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 8 streaky bacon rashers; 2 tbs maple syrup; 250g vine-ripened cherry tomatoes; 1 cup (240g) ricotta; 1/4 cup (40g) grated parmesan; 1/2 cup (125ml) milk; 2 eggs, separated; 85g self-raising flour; 50g unsalted butter; 80g rocket leaves; 2 tbs balsamic vinegar; 2 tbs olive oil

1 rating

15m

35m

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A twist on the classic ricotta hotcake, this updated version is a savoury hotcake with maple bacon and rocket.

8 streaky bacon rashers
2 tbs maple syrup
250g vine-ripened cherry tomatoes
1 cup (240g) ricotta
1/4 cup (40g) grated parmesan
1/2 cup (125ml) milk
2 eggs, separated
85g self-raising flour
50g unsalted butter
80g rocket leaves
2 tbs balsamic vinegar
2 tbs olive oil

Method

1.

Preheat the oven to 180°C. Lay bacon on a large baking paper-lined baking tray, and bake for 5 minutes. Remove from oven, and brush with maple syrup. Return to the oven for a further 5 minutes or until crisp and glossy. Place tomato on a separate baking paper-lined baking tray and cook for 10 minutes or until just starting to collapse.
2.

Meanwhile, combine the cheeses, milk and egg yolks in a bowl. Sift over flour and 1/2 tsp salt, and stir to combine. In a separate bowl, whisk the eggwhites to soft peaks. Fold one third into batter to loosen, then fold through remainder.
3.

Heat 25g butter in a frypan over medium heat. Working in batches, add 1/4 cup batter to pan, and cook for 1-2 minutes each side until golden and cooked through. Remove from the pan and keep warm while cooking remaining hotcakes.
4.

Toss the rocket with vinegar and oil, and season. Divide the hotcakes among plates, and serve with tomatoes, bacon and rocket on the side.