Fluffy Lemon Ricotta Pancakes

Fluffy Lemon Ricotta Pancakes

Name: Fluffy Lemon Ricotta Pancakes with Maple Bacon
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 100 g Bacon Strips; 2 unit(s) Blueberry Jam; 1 unit(s) Lemon; 4 tbsp Maple Syrup; 1 unit(s) Egg; 1.5 cup All-Purpose Flour; 3 tsp Baking Powder; 200 g Ricotta Cheese; 3 tsp Sugar*; 1 cup Milk*; 4 tbsp Unsalted Butter*; ¼ tsp Salt*

with Maple Bacon

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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!

Tags:

Lunch

Allergens:

Egg

•Wheat

•Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

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)

3 tsp

Baking Powder

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

Calories1190 kcal

Fat59 g

Saturated Fat32 g

Carbohydrate116 g

Sugar30 g

Dietary Fiber4 g

Protein38 g

Cholesterol250 mg

Sodium1900 mg

Trans Fat2 g

Potassium550 mg

Calcium1250 mg

Iron5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Zester

•Silicone Brush

•Baking Sheet

•Large Bowl

•Whisk

•Measuring Spoons

•Measuring Cups

•Spatula

•Large Non-Stick Pan

•Aluminum Foil

•Small Bowl

Instructions

Arrange bacon on a parchment-lined baking sheet. Brush 1/2 tbsp (dbl for 4ppl) 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 (dbl for 4ppl), half the lemon zest, baking powder and 1/4 tsp salt (dbl all for 4ppl) in a large bowl.
Add egg, half the ricotta and 1 cup milk (dbl for 4ppl). 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 (dbl for 4ppl) and swirl until melted, then add blueberry jam, 1tbsp lemon juice (dbl for 4ppl) 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 (dbl for 4ppl) 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 (dbl for 4ppl), 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.