Ricotta & Pumpkin Pancakes with Maple Bacon - Foodland
Instructions - Preheat oven to 200°C. - Whisk together the flour, baking powder, bi-carb soda and cinnamon in a medium bowl.
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Ingredients
- 1 1/3 cup plain flour
- 2 tsp baking powder
- ½ tsp bi-carb soda
- ½ tsp cinnamon
- 200g smooth ricotta
- 200g pumpkin puree
- 3 eggs
- ½ tsp vinegar
- 2 tbsp caster sugar
- 50g butter, melted
- 600g Primo Extra Crispy Streaky Bacon
- Maple syrup
- ½ cup pecans, roughly chopped
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