Recipes Ricotta hotcakes with maple glazed bacon

Recipes Ricotta hotcakes with maple glazed bacon

Recipes Ricotta hotcakes with maple glazed bacon

Recipes Ricotta hotcakes with maple glazed bacon For hotcake perfection, serve with sweet maple-glazed bacon. Ricotta hotcakes with maple glazed bacon

Ingredients

  • 4 roma tomatoes, halved lengthways
  • Olive oil spray
  • 6 rashers Coles deli bacon, rind removed
  • 2 tablespoons pure maple syrup
  • 1/2 cups self-raising flour
  • 1/2 cups milk
  • 1 egg, lightly beaten
  • 1 cup fresh ricotta
  • 3 teaspoons butter
  • Maple syrup, extra, heated, to serve

Method

  • Step 1

    Preheat oven to 200C. Place the tomatoes, cut-side up, on a baking tray. Spray with oil. Roast in oven for 30 minutes.

  • Step 2 Meanwhile, line a large baking tray with non-stick baking paper. Arrange the bacon in a single layer on the tray. Brush with the maple syrup. Cook in the oven with the tomatoes for 20 minutes.
  • Step 3

    While the tomatoes and bacon are cooking, sift the flour into a large bowl. Make a well in the centre. Add the milk and egg and use a fork to mix until just combined. Stir in the ricotta.

  • Step 4

    Heat 1 teaspoon of the butter in a large non-stick frying pan over medium-high heat. Add three 1/4 cupfuls of the batter to make 3 hotcakes. Cook for 2 minutes or until bubbles appear on the surface. Turn and cook for 1-2 minutes or until golden. Repeat in 2 batches with the remaining butter and batter to make 5 more hotcakes.

  • Step 5 Divide the hotcakes and tomatoes among serving plates. Top with the bacon and extra maple syrup.