Bacon ricotta corn cakes recipe
These moist, flavourful pancakes are particularly delicious topped with a poached egg for breakfast or brunch. They are also fabulous served at dinner alongside ham or grilled salmon. They are as easy to make as any pancake, and are best served straight from the griddle for a perfect crisp exterior.
This recipe makes 16 cakes.
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
Details
- Cuisine: American
- Recipe Type: Breakfast
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 5 mins
- Serves: 8
Step-by-step
- Pulse the sweetcorn in a food processor to a coarse purée. Add the eggs, ricotta and milk and pulse just until combined.
- In a large bowl, whisk together the flour, polenta, sugar, baking powder, bicarbonate of soda and salt. Make a well in the centre of the dry ingredients and pour in the corn mixture. Stir to combine in just a few strokes. Fold in the cooked bacon.
- Heat a griddle over a medium heat. Coat liberally with cooking spray or melted butter. Spoon a ladleful of the batter onto the hot griddle and cook until golden brown or crispy, about 2 minutes per side. Repeat with the remaining batter.
- Serve the corn cakes immediately or keep warm in the oven (set to its lowest setting) until ready to serve. Top with poached eggs, if desired.
Recipe taken from Bacon by Theresa Gilliam, published by Jacqui Small.
To order Bacon at the discounted price of £20.00 including p&p* (RRP: £25.00), telephone 01903 828503 or email mailorders@lbsltd.co.uk and quote the offer code APG250.
*UK ONLY - Please add £2.50 if ordering from overseas.
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