Savoury Chive and 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!
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
g
Bacon Strips
cup
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
g
Chives
unit(s)
Egg
(Contains Egg)
tsp
Baking Powder
(May contain Mustard, Peanuts, Crustaceans, Tree nuts, Sulphites, Wheat, Egg, Sesame, Soy, Milk, Fish, Triticale)
mL
Milk
(Contains Milk)
g
Ricotta Cheese
(Contains Milk)
unit(s)
Lemon
tbsp
Maple Syrup
Not included in your delivery
2 tsp
Sugar*
2 tbsp
Unsalted Butter*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.