Ricotta hotcakes with maple glazed bacon
Savor the perfect brunch with our delicious Ricotta Hotcakes topped with maple glazed bacon. Fluffy and light, these hotcakes are crafted with creamy ricotta cheese, self-raising flour, and a hint of butter. Pair them with crispy bacon strips and a side of fresh cherry tomatoes for a delightful, flavorful meal. Easy to prepare and utterly irresistible!
- 12 May 2024
- Cook time 30 min
- Prep time 10 min
- 4 Servings
- 8 Ingredients
Delight your taste buds with a savory-sweet breakfast treat that combines the creamy texture of ricotta hotcakes with the irresistible flavor of maple-glazed bacon. This recipe is perfect for a special brunch or a cozy weekend breakfast, offering a delightful balance of flavors and textures that will make every bite a joy.
Ingredients:
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Arrange the bacon strips on the baking sheet.
4. Brush the bacon strips with a little maple syrup if desired for extra glaze.
5. Bake in the preheated oven for about 15-20 minutes, flipping halfway through until the bacon is crispy and nicely glazed. Remove from the oven and keep warm.
1. While the bacon is cooking, preheat a small skillet over medium heat and lightly coat it with cooking spray oil.
2. Cut the cherry tomatoes in half and place them in the skillet.
3. Sauté the tomatoes for about 5-7 minutes until they soften and start to caramelize. Remove from heat and set aside.
1. In a large bowl, sift 1 cup of self-raising flour.
2. In another bowl, whisk together 1.5 cups of milk, 1 egg, and 1 cup ricotta cheese until smooth.
3. Gradually add the wet mixture to the dry flour, stirring until just combined. Be careful not to overmix as overmixing can result in tough hotcakes.
1. Heat a non-stick skillet or griddle over medium heat and add a small amount of butter (approximately 1 tbsp).
2. Pour about 1/4 cup of the batter onto the skillet for each hotcake. Cook for about 2-3 minutes on one side, or until bubbles start to form on the surface and the edges look set.
3. Flip the hotcake and cook for another 2-3 minutes on the other side or until golden brown and fully cooked. Repeat with the remaining batter, adding more butter as needed.
1. Serve the ricotta hotcakes hot, garnished with the sautéed cherry tomatoes and maple glazed bacon strips on the side.
2. Optionally, drizzle with a little more maple syrup and a sprinkle of powdered sugar for an extra touch of sweetness.
Tips:
- Make sure your griddle or pan is preheated before cooking the hotcakes to achieve a lovely golden-brown color.
- Use fresh, high-quality ricotta for the best texture and flavor in your hotcakes.
- Do not overmix the batter; it’s okay if there are a few lumps. Overmixing can result in tough hotcakes.
- For an extra touch of sweetness, drizzle a bit of maple syrup over the hotcakes before serving.
- Cook the bacon over medium heat to ensure it becomes crispy without burning.
Enjoy these delightful ricotta hotcakes paired with maple-glazed bacon for a breakfast that’s both comforting and indulgent. Whether you're serving it for a special occasion or a simple weekend treat, this dish is bound to impress and satisfy.
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 480kcal | 19% |
| Protein | |
| Protein 30g | 19% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 1.36g | 4% |
| Sugar 5g | 5% |
| Fat | |
| Fat 24g | 28% |
| Saturated 10g | 33% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 110mg | 19% |
| Vitamin B1 0.40mg | 34% |
| Vitamin B2 0.38mg | 29% |
| Vitamin B3 4.78mg | 30% |
| Vitamin B6 0.29mg | 17% |
| Vitamin B9 30ug | 7% |
| Vitamin B12 1.25ug | 52% |
| Vitamin C 2.74mg | 3% |
| Vitamin E 0.46mg | 3% |
| Vitamin K 2.48ug | 2% |
| Minerals | |
| Calcium, Ca 290mg | 22% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 1.32mg | 12% |
| Magnesium, Mg 50mg | 11% |
| Phosphorus, P 420mg | 34% |
| Potassium, K 520mg | 15% |
| Selenium, Se 40ug | 76% |
| Sodium, Na 740mg | 49% |
| Zinc, Zn 2.93mg | 27% |
| Water | |
| Water 170g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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