Savory Chive Ricotta Pancakes
with Bacon
An elegant twist on an old favourite, these fluffy chive and ricotta pancakes are the perfect addition to your brunch table! Drizzle them with maple syrup and serve with salty bacon for the best of sweet and savoury!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
g
Tranches de bacon
tasse(s)
Farine tout usage
(Contient Blé Peut contenir Noix, Blé, Poisson, Oeuf, Sulfites, Sésame, Arachides, Crustacés, Soya, Lait)
g
Ciboulette
pièce(s)
Œuf
(Contient Oeuf)
cc
Poudre à pâte
(Peut contenir Moutarde, Arachides, Crustacés, Noix, Sulfites, Blé, Oeuf, Sésame, Soya, Lait, Poisson, Triticale)
ml
Lait
(Contient Lait)
g
Ricotta
(Contient Lait)
pièce(s)
Citron
cs
Sirop d'érable
Pas inclus dans votre livraison
2 cs
Beurre non salé*
2 cc
Sucre*
¼ cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- Arrange bacon strips in an even layer on a parchment-lined baking sheet.
- Bake bacon in the top of the oven until crispy and cooked through, 8-12 min.**
- Thinly slice chives.
- Whisk together egg, chives, ricotta, 2 tsp lemon juice and milk in a large bowl.
- Add flour, 2 tsp sugar, 1/2 tsp salt, baking powder and half of the lemon zest to egg mixture. Slowly whisk to combine. (NOTE: Don't over-whisk the batter. The batter should be slightly thick, this creates fluffier pancakes!)
- Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp butter and swirl the pan until melted.
- Using 1/4 cup batter for each pancake, scoop batter for 2 pancakes into the pan. Cook on one side until bubbles begin to form on pancake surface,1-2 min.
- Using a spatula, flip and cook other side until golden-brown, 1-2 min.
- Transfer pancakes to a plate, then cover with foil to keep warm.
- Repeat with 1/2 tbsp butter and 1/4 cup batter per pancake until no batter remains.
- Divide pancakes and bacon between plates.
- Drizzle with maple syrup.