Ri­cotta flap­jacks with ba­con and Brie

These ri­cotta pan­cakes with ba­con are a won­der­fully in­dul­gent break­fast – per­fect for a week­end brunch.

YOU Breakfast - - Contents -


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


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.

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