Fluffy Lemon Ricotta Pancakes
Serves 2 | with Maple Bacon
REFER TO 1ST VERSION FOR COPY IN W41
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 traces of: Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
3 tsp
Baking Powder
(May contain traces of: Mustard, Peanuts, Crustaceans, Tree nuts, Sulphites, Wheat, Egg, Sesame, Soy, Milk, Fish, Triticale)
200 g
Ricotta Cheese
(Contains: Milk)
Not included in your delivery
3 tsp
Sugar*
1 cup
Milk*
4 tbsp
Unsalted Butter*
¼ tsp
Salt*
Nutrition Values
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Add bacon to 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. While the bacon bakes, zest, then juice half the 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. The batter will appear slightly thick. This creates fluffier pancakes!)
Heat a small pot over medium-high heat. When hot, add 1 tbsp butter, then blueberry jam, 1tbsp lemon juice and remaining maple syrup. Remove from heat and stir until mixture melts, 1-2 min.
While sauce cooks, heat a large non-stick pan over medium-low heat. When hot, add 1 tbsp butter and swirl to melt. Using 1/4 cup batter for each pancake, scoop batter for two pancakes into the pan. Cook, flipping once when bubbles form on the pancakes' surface, 1-2 min per side. 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.
In a small bowl, stir together 1 tsp sugar, remaining ricotta and remaining lemon zest. Divide pancakes and bacon between plates. Dollop lemon ricotta over top of pancakes. Drizzle with blueberry maple syrup.