Ricotta hotcakes with bacon and maple syrup

Photo / Ian Jones

Serves six

2 eggs
250g ricotta cheese
60ml milk
125ml Greek yoghurt
60ml vegetable oil
40g caster sugar
180g self-raising flour
5g baking powder
5g salt

In a mixing bowl, beat the eggs and ricotta until smooth. Add the milk, yoghurt, oil and sugar. Fold in the sifted flour, baking powder and salt, until just combined.

Preheat the grill.

In a large frypan, add a little vegetable oil and a large knob of butter. Place in spoonfuls of the mixture and place under the grill until bubbles appear on top and the underside is brown. Remove and dab on a paper towel.

Serve on heated plates with crispy bacon, bananas coated in rice flour and panfried, and Canadian maple syrup.