Ricotta Pancakes with Honeycomb Butter and Streaky Bacon

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Anything involving bacon gets past with flying colours in our book, and these Ricotta Pancakes with Honeycomb Butter and Streaky Bacon are next level!

  • 100g unsalted butter, softened
  • 30g honeycomb
  • 1 cup self-raising flour
  • ½ teaspoon bicarb soda
  • 120g fresh ricotta
  • 1 cup milk
  • 1 egg
  • 25g unsalted butter
  • 8 rashes streaky bacon
  1. To make the butter bring together the honeycomb and the butter in a food processor and blitz until you have a smooth and even consistency. Remove the butter with a spatula or spoon, place onto plastic film, shape into a log tying up the ends and place into the fridge to set for at least an hour before using.
  2. Sift the flour and the bicarb into a mixing bowl.
  3. In a separate bowl bring together the ricotta, milk and egg and stir/ mash with a fork to combine.
  4. Add the dry ingredients to the wet and whisk until the batter is smooth.
  5. Choose a large non-stick pan and cook the bacon on a medium/ high heat turning once crispy, about 2 minutes each side. Once cooked remove the bacon and place onto kitchen paper to remove any excess oil.
  6. Wipe out the pan with another piece of kitchen paper and add the butter over a medium heat. Once the butter has melted you can tip it into the pancake mixture and stir to combine.
  7. Reduce the heat to low/ medium and add 2 tbsp. of the mixture per pancake and cook for 2-3 minutes each side or until golden, flip and repeat.
  8. Arrange 3 pancakes per portion, pop a couple of pieces of the bacon on top and then slice a piece of butter, place it on top of the bacon and serve right away.

To watch Tobie make this recipe go here.

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