Banana pikelets with bacon & ricotta
Ingredients
Method
In a small bowl, whisk together 1 egg, 1/2 cup of milk, and 1 tablespoon of maple syrup until well combined.
Place 1 cup of plain flour in a large mixing bowl and make a well in the centre. Gradually whisk in the wet ingredients, mixing slowly to avoid lumps, until you have a smooth batter. Gently fold in the diced banana, ensuring it is evenly distributed throughout the batter.
Lay the bacon slices on a baking tray lined with baking paper. Drizzle each slice with maple syrup for a sweet glaze. Place the tray in a preheated oven at 180°C (160°C fan-forced) and bake for 8-10 minutes, or until the bacon is crispy and caramelised.
Heat a heavy-based frying pan over medium heat and lightly grease it with a small amount of oil or butter. Once hot, drop dessert spoon amounts of the pikelet batter into the pan, cooking 6 at a time. Wait until bubbles begin to form on the surface of each pikelet before flipping with a spatula. Cook for another 2 minutes on the other side, or until golden and cooked through.
Once the pikelets are cooked, top each one with a tablespoon of ricotta cheese. Add a slice of the maple-glazed bacon on top of the ricotta and sprinkle with fresh thyme for added flavour.
Serve the pikelets warm, enjoying the perfect balance of sweetness from the maple syrup, the richness of the bacon, and the creaminess of the ricotta.
Ingredients
Directions
In a small bowl, whisk together 1 egg, 1/2 cup of milk, and 1 tablespoon of maple syrup until well combined.
Place 1 cup of plain flour in a large mixing bowl and make a well in the centre. Gradually whisk in the wet ingredients, mixing slowly to avoid lumps, until you have a smooth batter. Gently fold in the diced banana, ensuring it is evenly distributed throughout the batter.
Lay the bacon slices on a baking tray lined with baking paper. Drizzle each slice with maple syrup for a sweet glaze. Place the tray in a preheated oven at 180°C (160°C fan-forced) and bake for 8-10 minutes, or until the bacon is crispy and caramelised.
Heat a heavy-based frying pan over medium heat and lightly grease it with a small amount of oil or butter. Once hot, drop dessert spoon amounts of the pikelet batter into the pan, cooking 6 at a time. Wait until bubbles begin to form on the surface of each pikelet before flipping with a spatula. Cook for another 2 minutes on the other side, or until golden and cooked through.
Once the pikelets are cooked, top each one with a tablespoon of ricotta cheese. Add a slice of the maple-glazed bacon on top of the ricotta and sprinkle with fresh thyme for added flavour.
Serve the pikelets warm, enjoying the perfect balance of sweetness from the maple syrup, the richness of the bacon, and the creaminess of the ricotta.