Ricotta flapjacks with bacon and Brie
These ricotta pancakes with bacon are a wonderfully indulgent breakfast – perfect for a weekend brunch.
about 10 flapjacks
Preparation time: 25 minutes Standing time: 15 minutes Cooking time: 30 minutes
500 ml (2 c) cake flour 15 ml (1 T) baking powder pinch of salt 30 ml (2 T) castor sugar 2 eggs 500 ml (2 c) milk 250 g ricotta cheese 2 egg whites oil for frying
BACON AND MUSHROOMS
250 g streaky bacon rashers honey to drizzle 125 g mixed mushrooms (chanterelle, oyster, button, shiitake, etc) oil for frying
Brie cheese, thinly sliced, or Parmesan cheese shavings fresh rocket black pepper
1 Flapjacks Sift the flour, baking powder, salt and castor sugar together. 2 Whisk together the eggs and milk. Add the flour mixture to the milk mixture and mix until smooth. Add the ricotta cheese and stir. 3 Whisk the egg whites and fold in. Leave to stand for 15 minutes. 4 Heat a nonstick pan until hot and brush with oil. Drop spoonfuls of the batter into the pan and fry until bubbles form. Turn and fry until done. 5 Bacon and mushrooms Preheat the oven grill. Arrange the bacon on a baking sheet, drizzle a little honey over and grill until crisp. 6 Fry the mushrooms in a little oil until browned. 7 To serve Put 1 or 2 flapjacks on each plate, arrange the bacon and mushrooms on top and finish with the Brie or Parmesan cheese, rocket and season with pepper.