Photo: David Holifield
Ricotta hot cakes with crispy bacon & mixed leaves
13 ingredients
25 min
Makes 12-14 cakes
openrecipes
Use Italian soft cheese in the batter of these American-style thick pancakes served with brunch-friendly bacon
Estimated Nutrition (whole recipe, rough)
1130
Calories
42g
Protein
53g
Fat
115g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g plain flour
- 1 tsp baking powder
- 200g ricotta
- 4 large free range eggs , separated
- 2 tsp chopped fresh thyme
- 1 tsp English mustard powder
- 100ml milk
- 50g unsalted butter
- 12 rashers back bacon
- 1 tbsp balsamic vinegar
- 4 tbsp extra-virgin olive oil
- 120g herb salad
- crème fraîche or mayonnaise mixed with grainy mustard, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes