Sweetcorn ricotta pancakes with sweet crispy bacon
Serves 4 | prep 15 mins | total time
Sweetcorn ricotta pancakes with sweet crispy bacon
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Serves 4 | prep 15 mins | total time
Rate
Nutritional information (per serving)
Calories
681Kcal
Fat
47gr
Saturates
21gr
Carbs
42gr
Sugars
9gr
Fibre
3gr
Protein
23gr
Salt
2.9gr
Ingredients
- 125g self-raising flour
- 1 heaped tsp baking powder
- 100g creamed corn
- 250g ricotta
- 2 large eggs
- 200g corn kernels, plus extra to serve
- a knob of butter, frying
For the whipped maple butter
- 75g soft butter
- 1 tbsp maple syrup
- a large pinch of ground cinnamon
To serve
- 8-12 rashers streaky bacon
Step by step
- Whisk the 75g of soft butter with the tablespoon of maple syrup and large pinch of ground cinnamon; chill. Grill the bacon until crisp.
- Sift the self-raising flour and baking powder into a large bowl. Stir in the creamed corn and make a well in the middle.
- In another bowl, beat together the ricotta, eggs and some salt and pepper. Whisk into the dry mixture until smooth. Mix in the corn kernels.
- Heat a tablespoon of oil and a knob of butter in a frying pan until sizzling. Add spoonfuls of the batter, in batches, cooking for a couple of minutes on each side until golden, to make 12 pancakes.
- Pile up the pancakes, top with the maple butter and some maple syrup. Toss some extra corn in melted butter and grill; sprinkle over. Serve with the bacon.
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