How To Make Ricotta Hot Cakes with Crispy Bacon & Mixed Leaves
No breakfast is complete without hot stacks of delicious pancakes! You may not be a morning person now, but with our yummy pancake recipes you certainly will be! There’re easy recipes for all kinds of different pancakes. We have thick and thin pancakes and ones with fruits like blueberries and banana. Don’t forget fluffy, Japanese-inspired pancakes! Not to mention pancakes made with potatoes and pumpkins (not flour)! Whatever pancake recipes you want to try, we have it here.
Serves:
Ingredients
- 2 cups ricotta cheese
- 4 eggs
- 1/4 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 8 slices bacon
- 4 cups mixed salad leaves
Instructions
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In a mixing bowl, combine ricotta cheese, eggs, flour, sugar, baking powder, and salt. Mix until well combined.
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Heat a non-stick skillet over medium heat. Grease with cooking spray or butter.
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Pour 1/4 cup of the batter onto the skillet for each hot cake. Cook until the edges start to set and bubbles appear on the surface.
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Flip the hot cakes and cook for another 2-3 minutes until cooked through and golden brown. Remove from the skillet and set aside.
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In the same skillet, cook bacon until crispy. Remove from the skillet and drain on paper towels.
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Serve the ricotta hot cakes with crispy bacon and mixed salad leaves.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 7g
- Cholesterol : 198mg
- Sodium : 873mg
- Total Carbohydrates : 26g
- Dietary Fiber : 1g
- Sugar : 8g
- Protein : 44g
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