That is one among Invoice Granger’s traditional dishes and I’ve made it ever since attempting it at his restaurant in Sydney. I make these with gluten-free self-raising flour as I discover it lighter, however be happy to make use of regular self-raising flour for those who desire.
Timings
Prep time: 10 minutes
Cook dinner time: 25 minutes
Serves
4
Substances
- 200g ricotta
- 200ml milk
- 2 medium eggs, overwhelmed
- 100g gluten-free self-raising flour
- 50g butter
- 8 thick rashers streaky bacon
- 2 tbsp clear honey or maple syrup
Methodology
- To make the hotcakes, combine the ricotta, milk and eggs collectively in a bowl.
- Sift the flour with a superb pinch of salt and stir this into the egg combination with a whisk till properly blended.
- Evenly butter a big non-stick pan and ladle in 1 / 4 of the combination to make a hotcake. It is best to
be capable to cook dinner a pair or extra at a time in a big pan. - Cook dinner for a few minutes on both sides then proceed with the remainder of the combination and hold the cooked hotcakes heat in a really low oven.
- In the meantime, grill or griddle the bacon to your liking and serve a few rashers on every hotcake, with the honey or maple syrup to pour over.