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20 rindless smoked streaky bacon rashers
2 tbsp Highbank Orchard syrup or maple syrup
1 tbsp rapeseed oil
250g ricotta cheese
175ml buttermilk
4 eggs, separated
150g plain flour
pinch of salt
1 tsp baking powder
50g butter
Large bowl
Sieve
Medium bowl
Large metal spoon
Large non stick frying pan
Pastry brush
I’ve been making variations of these pancakes for years and the basic batter can be adapted with addition of all sorts of ingredients such as nuts, seeds, chocolate and berries. Store-bought oat flour can be used here, but I normally make my own by blitzing up oats in a food processor until fine. {Recipe from my cookbook FRESH.}