Cheesy fluffy pancakes with bacon

There is always an excuse for having an addiction of naughty foods. Bad hair day, bad week, chipped nail and the list just goes on. But in all fairness, I did have a really rough week. I deserve pancakes. And not just any plain pancakes. Pancakes that will make me shout “Life is good. Life is fair!”And also, there is the reason that I owe Mister some pancakes. He had been hanging out for it the whole week but despite my circumstances, everything just seem to happen together and to be honest, I had no mood to cook.

I was determined to make something decent on the weekend for my sanity and Mister. This is embarrassing but the first time I had ricotta pancakes were at Bill’s in Sydney. It was light, fluffy and topped with honeycomb butter. It was fantastic. After that, I always wanted to make those fluffy pancakes at home but never got round to. There is always something else that I want to try. So finally, I get to make these. :)

pancake ingredients

pancake ingredients

I happen to have some beautiful Heidi Farm Raclette and it needs to be used before we leave for our holidays. It has a nice nutty and creamy flavour. It melts really well. It was the champion in semi-hard class at the 2011 Australian Grand Dairy Awards (AGDA). Just a really lovely cheese to have around. And can be used instead of Parmesan in my opinion.

Cheesy fluffy pancakes with bacon

Cheesy fluffy pancakes with bacon

Ingredients:

  • 100g of plain flour
  • 2 eggs, separated
  • 1tsp of baking powder
  • 1tbsp of brown sugar
  • 200g of fresh ricotta
  • 100g of raclette cheese
  • 125ml of milk
  • 4 slices of bacon
  • butter
  • pinch of salt
  • 4 round of black pepper

Method:

  1. Whisk together flour, baking powder, sugar, and salt in a bowl
  2. Combine ricotta, grated Raclette cheese, milk, egg yolks, and ground black pepper in a separate bowl
  3. Beat the egg whites until stiff. Add the dry ingredients to the cheese and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites
  4. Add some butter to a medium heated pan. Pour the batter and cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown
  5. Cook the bacon until crispy and then put everything together. Just top with maple syrup, crispy bacon and serve warm