Buttermilk Hotcakes with Highbank Orchard glazed Bacon

Method

1. Put the bacon under a grill until crisp and sizzling. Transfer to a plate lined with kitchen paper and set aside to cool completely. Chop half of the bacon into small strips and leave the other half for later.
2. To make the hotcakes, beat the ricotta, buttermilk and egg yolks in a large bowl. Sift the flour, salt and baking powder into a separate bowl and then add to the ricotta mixture and beat until smooth. Place the egg whites in a clean dry bowl and beat until stiff peaks form. Using a large metal spoon, fold half into the ricotta mixture to loosen the mix and then fold in the cooled bacon strips until just combined.
3. Heat a large non-stick frying pan. Lightly grease with a small portion of the butter and drop two tablespoons per hotcake into the pan – don’t try to cook more than three in one batch. Cook over a low to medium heat for 2 minutes or until golden, then turn over and cook for another minute or so until puffed up and golden. Loosely wrap in a clean tea towel while you finish cooking the remainder.
4. Meanwhile, brush the remaining bacon with the apple syrup and flash back under the grill to glaze. Arrange the buttermilk hotcakes on warmed plates and put the glazed bacon rashers on top to serve.

• Breakfast
• pancakes
• pancake tuesday
• Brunch
• buttermilk pancakes

Ingredients

• US
• METRIC

You'll Need