Savoury Chive and Ricotta Pancakes

Name: Savoury Chive and Ricotta Pancakes with Bacon
Total time: 35 min
Yield: 2
Cuisine: Canadian
Ingredients: g Bacon Strips; cup All-Purpose Flour; g Chives; unit(s) Egg; tsp Baking Powder; mL Milk; g Ricotta Cheese; unit(s) Lemon; tbsp Maple Syrup; 2 tsp Sugar*; 2 tbsp Unsalted Butter*; ¼ tsp Salt*

with Bacon

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An elegant twist on an old favourite, these fluffy chive and ricotta pancakes are the perfect addition to your brunch table! Drizzle them with maple syrup and serve with salty bacon for the best of sweet and savoury!

Allergens:

Wheat

•Egg

•Milk

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.

Preparation Time35 minutes

Cooking Time7 minutes

DifficultyMedium

Ingredients

serving amount

Bacon Strips

cup

All-Purpose Flour

(Contains: Wheat May contain traces of: Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)

Chives

unit(s)

Egg

(Contains: Egg)

tsp

Baking Powder

(May contain traces of: Mustard, Peanuts, Crustaceans, Tree nuts, Sulphites, Wheat, Egg, Sesame, Soy, Milk, Fish, Triticale)

Milk

(Contains: Milk)

Ricotta Cheese

(Contains: Milk)

unit(s)

Lemon

tbsp

Maple Syrup

Not included in your delivery

2 tsp

Sugar*

2 tbsp

Unsalted Butter*

¼ tsp

Salt*

Nutrition Values

Calories510 kcal

Fat26 g

Saturated Fat11 g

Carbohydrate50 g

Sugar13 g

Dietary Fiber2 g

Protein20 g

Cholesterol100 mg

Sodium920 mg

Trans Fat0.2 g

Potassium225 mg

Calcium850 mg

Iron2.5 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

•Baking Sheet

•Zester

•Large Bowl

•Whisk

•Measuring Spoons

•Measuring Cups

•Spatula

•Large Non-Stick Pan

•Aluminum Foil

Cooking Steps

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.**

Thinly slice chives.
Whisk together egg, chives, ricotta, 2 tsp lemon juice and milk in a large bowl.
Add flour, 2 tsp sugar, 1/2 tsp salt, baking powder and half of the lemon zest to egg mixture. Slowly 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, scoop 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, then cover with foil to keep warm.
Repeat with 1/2 tbsp butter and 1/4 cup batter per pancake until no batter remains.