Fluffy Lemon Ricotta Pancakes
with Maple BaconCalories
:
1250 kcalProtéines
:
38g protéinesDurée de préparation
:
30 minutesDifficulty
:
MoyenDîner
Allergènes:
- Oeuf
- Blé
- Lait
- Peut contenir des traces d’allergènes
- Crustacés
- Oeuf
- Poisson
- Gluten
- Lait
- Moutarde
- Noix
- Arachides
- Sésame
- Soya
- Sulfites
- Blé
- Triticale
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!
Produit dans un établissement 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
quantité par portion
100 g
Tranches de bacon
2 pièce(s)
Confiture de bleuets
1 pièce(s)
Citron
4 cs
Sirop d'érable
1 pièce(s)
Œuf
(Contient: Oeuf)
1.5 tasse(s)
Farine tout usage
(Contient: Blé Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
12 g
Poudre à pâte
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé, Triticale)
200 g
Ricotta
(Contient: Lait)
Pas inclus dans votre livraison
3 cc
Sucre*
1 tasse(s)
Lait*
4 cs
Beurre non salé*
(Contient: Lait)
¼ cc
Sel*
Ustensiles
•Papier sulfurisé
•Zesteur
•Pinceau à pâtisserie en silicone
•Plaque de cuisson
•Grand bol
•Fouet
•Cuillères à mesurer
•Verre doseur
•Spatule
•Grande poêle antiadhésive
•Papier aluminium
•Petit bol
Instructions
1
- Arrange bacon on 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.**
- Meanwhile, zest, then juice 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. Light whisking creates fluffier pancakes!)
2
- Heat a small pot over medium-high heat.
- When hot, add 1 tbsp butter and swirl until melted, then add blueberry jam, 1tbsp lemon juice and remaining maple syrup. Remove the pot from heat, then stir until mixture melts, 1-2 min.
3
- Heat a large non-stick pan over medium-low heat.
- When hot, add 1 tbsp butter 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.
4
- Stir together 1 tsp sugar, 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.
