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Ricotta pancakes with spiced pear and bacon butter Recipe

Name: Ricotta pancakes with spiced pear and bacon butter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 60g self-raising flour; ¼ tsp baking powder; Large pinch ground cinnamon; 2 medium free-range eggs, separated; 25g butter, melted, plus extra for frying; 75ml low-fat natural yogurt; 75g ricotta; ¼ tsp vanilla bean paste; For the spiced pear and bacon butter; 25g unsalted butter, plus extra to taste; 1 pear, cored and sliced into wedges; 4 smoked free-range streaky bacon rashers; 1 star anise; Pinch ground cinnamon; Few dashes Tabasco sauce; Maple syrup to drizzle

delicious. magazine

Sweet and salty with a hint of spice, these fluffy ricotta pancakes with bacon are very moreish. Serve for breakfast, brunch or Pancake Day – or, show how much you care with a surprise breakfast in bed on Valentine’s Day or Mother’s Day. For an all-American pancake experience, try Rachel Allen’s pancakes with bacon and maple syrup.

Ingredients

60g self-raising flour

¼ tsp baking powder

Large pinch ground cinnamon

2 medium free-range eggs, separated

25g butter, melted, plus extra for frying

75ml low-fat natural yogurt

75g ricotta

¼ tsp vanilla bean paste

For the spiced pear and bacon butter

25g unsalted butter, plus extra to taste

1 pear, cored and sliced into wedges

4 smoked free-range streaky bacon rashers

1 star anise

Pinch ground cinnamon

Few dashes Tabasco sauce

Maple syrup to drizzle

Method

Stir the flour, baking powder, cinnamon and a pinch of salt in a large bowl. In a jug, whisk the egg yolks, melted butter and yogurt. Make a well in the centre of the dry ingredients, then pour in the egg mixture and whisk briefly to combine.

In a separate bowl, whisk the egg whites to soft peaks. Using a large metal spoon or spatula, fold the whites into the pancake batter, then mix in the ricotta and vanilla.

Melt a small knob of butter in a frying pan, add 2-3 dessertspoonfuls of batter per pancake and fry, in batches, for 3-4 minutes on each side. Transfer the cooked pancakes to a plate, cover with foil and keep warm, then continue with the remaining batter (see Make Ahead).

For the spiced pear and bacon butter, heat 25g of the butter in a separate frying pan and fry the pear wedges until just golden. Remove from the pan and keep warm with the pancakes. Add the bacon and star anise to the pan, increase the heat and fry until the bacon is crisp. Add a little extra butter, if needed, then stir in the cinnamon. Add Tabasco to taste.

Stack the warm pancakes on 2 plates, add the bacon and pears, then pour over the spiced butter from the pan and drizzle with maple syrup, if you like.

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