Bacon Ricotta Corn Cakes
These moist, flavorful 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.
Ingrediënten
Makes 16 (4-inch) cakes
- 1 cup frozen sweet corn kernels thawed
- 2 large eggs
- 15 ounces ricotta cheese about 2 cups
- 1 cup whole milk
- 1 cup all-purpose flour
- 1 cup cornmeal
- ¼ cup sugar
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup cooked and crumbled bacon about 6 slices
- Cooking spray or melted butter for cooking
Instructies
- Pulse the corn in a food processor to a coarse puree.
- Add the eggs, ricotta, and milk and pulse just until combined.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- Make a well in the center 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 medium heat.
- Coat liberally with cooking spray melted butter.
- Spoon ⅓ cup 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 a 200°F oven until ready to serve.
- Top with poached eggs, if desired.
Notes / Tips / Wine Advice:
Over the top bacon lover’s tip:
Brush griddle with a little melted Clarified Bacon Fat before cooking the pancakes.
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