Bacon jam, spinach and ricotta pancakes

Bacon jam, spinach and ricotta pancakes
  • Serves icon Makes 4 large or 8 small pancakes
  • Time icon Hands-on time 15 min, plus at least 20 minutes resting, simmering time 10 min

Bacon jam is the epitome of sweet-meets-savoury, resulting in an explosion of flavour that’s as tasty as it is moreish. The orange zest and a dash of brandy add plenty of bright top notes and, when served on a pancake with creamy ricotta and fresh spinach for contrast, creates one of our favourite pancake toppings.

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Nutrition: per serving

Calories
236kcals
Fat
11.1g (3.5g saturated)
Protein
9.4g
Carbohydrates
23.9g (11.8g sugars)
Fibre
1.2g
Salt
0.8g
Calories
236kcals
Fat
11.1g (3.5g saturated)
Protein
9.4g
Carbohydrates
23.9g (11.8g sugars)
Fibre
1.2g
Salt
0.8g

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

Method

  1. To make the pancake batter, put the flour and a pinch of salt in a mixing bowl. Make a well in the centre, pour in the egg and whisk, gradually adding the milk as you go. You’re after a smooth batter that’s the consistency of single cream. Cover and leave to rest in the fridge for at least 20 minutes or up to 12 hours.
  2. Put the bacon in a frying pan and put the pan over a low-medium heat. Cook for 5 minutes, stirring occasionally, then add the onion. Cook for another 5-10 minutes until the bacon is crisp and the onions have softened, then add the sugar, vinegar, orange zest and brandy (if using). Cook for 5-8 minutes then remove from the heat – it will thicken as it cools.
  3. Put a wide frying pan over a medium heat and give your rested pancake batter a quick whisk. Use a piece of kitchen paper to wipe a splash of vegetable oil all over the pan, then add a ladleful of the pancake batter, swirling the pan to create an even, thin crepe-style pancake. Cook for 1-2 minutes, then loosen the edges with a thin spatula or palette knife and carefully flip. Cook for another minute.
  4. Carefully slide the pancake onto a serving plate and top with bacon jam, ricotta and some spinach leaves. Add a drizzle of maple syrup (if you like) then continue making pancakes until all the batter and filling is used up.

delicious. tips

  1. Due to the high sugar content, the bacon jam can be made up to 2 weeks in advance and kept in the fridge. It’s also easily scaled up if you want to make a larger batch – it’s wonderful stirred into chilli or spread on toast.

Recipe By

Pollyanna Coupland

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