Fluffy Lemon Ricotta Pancakes
Serves 2 | with Maple Bacon- Egg
- Wheat
- Milk
- Tree nuts
- Wheat
- Fish
- Egg
- Sulphites
- Sesame
- Peanuts
- Crustaceans
- Soy
- Milk
- May contain traces of allergens
- Mustard
- 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! Ingredients: Ricotta cheese (pasteurized whey, pasteurized milk, citric acid, salt) (milk) • All-purpose flour (wheat) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Maple syrup • Lemon • Grade A egg • Blueberry jam (sugar/glucose-fructose, blueberries, water, fruit pectin, citric acid, mono- and diglycerides) • Baking powder.
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: Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk, May contain traces of allergens, Wheat)
3 tsp
Baking Powder
(Contains: Mustard, Peanuts, Crustaceans, Tree nuts, Sulphites, Wheat, Egg, Sesame, Soy, Milk, Fish, Triticale, May contain traces of allergens)
200 g
Ricotta Cheese
(Contains: Milk)
Not included in your delivery
3 tsp
Sugar*
1 cup
Milk*
4 tbsp
Unsalted Butter*
(Contains: Milk)
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.
