Fluffy Lemon Ricotta Pancakes
with Maple Bacon
Ultra fluffy pancakes get a quick pan fry in butter and topped with blueberry maple syrup and lemon ricotta clouds! Crispy bacon is the only side that matters!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
2 unit(s)
Blueberry Jam
1 unit(s)
Lemon
4 tbsp
Maple Syrup
1 unit(s)
Egg
(Contains Egg)
1.5 cup
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
3 tsp
Baking Powder
(May contain Mustard, Peanuts, Crustaceans, Tree nuts, Sulphites, Wheat, Egg, Sesame, Soy, Milk, Fish, Triticale)
200 g
Ricotta Cheese
(Contains Milk)
Not included in your delivery
1 cup
Milk*
4 tbsp
Unsalted Butter*
3 tsp
Sugar*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Arrange bacon on a parchment-lined baking sheet. Brush 1/2 tbsp maple syrup over top.
- Bake in the middle of the oven until crispy and cooked through, 10-12 min.**
- Meanwhile, zest, then juice lemon.
- Stir together flour, 2 tsp sugar, half the lemon zest, baking powder and 1/4 tsp salt in a large bowl.
- Add egg, half the ricotta and 1 cup milk. Whisk to combine, then set aside. (NOTE: Don't over-whisk the batter. Light whisking creates fluffier pancakes!)
- Heat a small pot over medium-high heat.
- When hot, add 1 tbsp butter and swirl until melted, then add blueberry jam, 1tbsp lemon juice and remaining maple syrup. Remove the pot from heat, then stir until mixture melts, 1-2 min.
- Heat a large non-stick pan over medium-low heat.
- When hot, add 1 tbsp butter and swirl until melted. Using 1/4 cup batter for each pancake, scoop batter for two pancakes into the pan. Cook on one side for 1-2 min. When bubbles begin to form on a pancake's surface, flip with a spatula. Cook until golden-brown, 1-2 min.
- Transfer pancakes to a plate and cover with foil to keep warm.
- Repeat with 1 tbsp butter and 1/4 cup batter per pancake until no batter remains.
- Stir together 1 tsp sugar, remaining ricotta and remaining lemon zest in a small bowl.
- Divide pancakes and bacon between plates.
- Dollop lemon ricotta over pancakes. Drizzle with blueberry maple syrup.