Bacon jam, spinach and ricotta pancakes - delicious. magazine
These bacon jam pancakes are the perfect balance of sweet-and-savoury, resulting in an explosion of flavour that’s as tasty as it is moreish.
Ingredients
- For the pancakes
- 125g plain flour
- 1 medium free-range egg, beaten
- 275-300ml semi-skimmed milk
- Vegetable oil to fry
- Maple syrup to drizzle (optional)
- For the filling
- 200g smoked streaky bacon, finely chopped
- 1 small onion, finely chopped
- 75g light brown sugar
- 50ml red wine vinegar
- Finely grated zest ½ orange
- Splash brandy (optional)
- 4 tbsp ricotta
- 2 handfuls spinach
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