Ricotta Hotcakes With Maple Glazed Bacon
Sunday, August 30, 2020
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For hotcake perfection, serve with sweet maple-glazed bacon.
The ingredient of Ricotta Hotcakes With Maple Glazed Bacon
- 4 roma tomatoes halved lengthways
- olive oil spray
- 6 rashers coles deli bacon rind removed
- 2 tbsp pure maple syrup
- 1 1 2 cups self raising flour
- 1 1 2 cups milk
- 1 egg lightly beaten
- 1 cup fresh ricotta
- 3 tsp butter
- maple syrup extra heated to serve
The Instruction of ricotta hotcakes with maple glazed bacon
- preheat oven to 200c place the tomatoes cut side up on a baking tray spray with oil roast in oven for 30 minutes
- 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
- 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
- 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
- divide the hotcakes and tomatoes among serving plates top with the bacon and extra maple syrup
Nutritions of Ricotta Hotcakes With Maple Glazed Bacon
fatContent: 552 329 caloriessaturatedFatContent: 24 grams fat
sugarContent: 55 5 grams carbohydrates
proteinContent: n a
cholesterolContent: 28 5 grams protein
sodiumContent: 108 milligrams cholesterol
