Savoury Chive and Ricotta Pancakes
Serves 4 | with Bacon
An elegant twist on an old favourite, these fluffy chive and ricotta pancakes are the perfect addition to your Mother's Day 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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Bacon Strips
1.5 cup
All-Purpose Flour
(Contains: Wheat)
7 g
Chives
1 unit
Egg
(Contains: Egg)
1 tbsp
Baking Powder
237 mL
Milk
(Contains: Milk)
100 g
Ricotta Cheese
(Contains: Milk)
½ unit
Lemon
2 tbsp
Maple Syrup
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Salt*
2 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. 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.**
Meanwhile, zest, then juice half the lemon. Thinly slice chives. Stir together flour, 2 tsp sugar, half the lemon zest, baking powder and 1/4 tsp salt in a large bowl. Add egg, chives, ricotta, 1/2 tbsp lemon juice and milk. 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, pour 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 and 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.
