Bacon ricotta corn cakes recipe
These moist, flavourful pancakes are particularly delicious topped with a poached egg for breakfast or brunch.
Ingredients
- 140 g frozen sweetcorn, thawed
- 2 large eggs
- 425 g ricotta cheese
- 240 ml full-fat milk
- 135 g plain flour
- 150 g polenta
- 50 g sugar
- 2.5 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 0.5 tsp salt
- 6 rashers cooked and crumbled bacon
- 1 large knob butter, melted, for cooking
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