Ricotta hotcakes with maple glazed bacon

Delicious Ricotta hotcakes with maple glazed bacon Recipe

For hotcake perfection, serve with sweet maple-glazed bacon.
Ricotta hotcakes with maple glazed bacon
Prep Time : 0:10 | Cook Time : 0:30 | Total Time : 0:40 | Serving : 4 person.


  • 4 roma tomatoes, halved lengthways

  • Olive oil spray

  • 6 rashers Coles deli bacon, rind removed

  • 2 tablespoons pure maple syrup

  • 1 1/2 cups self-raising flour

  • 1 1/2 cups milk

  • 1 egg, lightly beaten

  • 1 cup fresh ricotta

  • 3 teaspoons butter

  • Maple syrup, extra, heated, to serve


  • Step 1

    Preheat oven to 200C. Place the tomatoes, cut-side up, on a baking tray. Spray with oil. Roast in oven for 30 minutes.

  • Step 2

    Meanwhile, line a large baking tray with non-stick baking paper. Arrange the bacon in a single layer on the tray. Brush with the maple syrup. Cook in the oven with the tomatoes for 20 minutes.

  • Step 3

    While the tomatoes and bacon are cooking, sift the flour into a large bowl. Make a well in the centre. Add the milk and egg and use a fork to mix until just combined. Stir in the ricotta.

  • Step 4

    Heat 1 teaspoon of the butter in a large non-stick frying pan over medium-high heat. Add three 1/4 cupfuls of the batter to make 3 hotcakes. Cook for 2 minutes or until bubbles appear on the surface. Turn and cook for 1-2 minutes or until golden. Repeat in 2 batches with the remaining butter and batter to make 5 more hotcakes.

  • Step 5

    Divide the hotcakes and tomatoes among serving plates. Top with the bacon and extra maple syrup.

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