recipes-pikelets with ricotta voodoo bacon

Recipe: Pikelets with Ricotta, Banana and Maple Roasted Voodoo Bacon

Image source: IN Noosa Magazine

Matt Golinski makes a meal out of pikelets

Serves 4 

  • 1lt Cooloola Milk
  • 30ml white wine vinegar
  • 1 cup plain flour
  • 2 tsp baking powder
  • 1 cup milk
  • 1 egg
  • 50gm butter
  • 2 ripe bananas, sliced
  • 200gm Voodoo Smoked Bacon, sliced
  • 150ml pure maple syrup
  1. In a medium saucepan, heat the milk to 82°C. Remove from the heat and slowly stir in the vinegar. The milk will split into curds and whey. Allow to sit for 10 minutes before scooping off the curds with a slotted spoon into a sieve. Allow the ricotta curds to drain for at least 30 minutes.
  2. In a mixing bowl combine the flour and baking powder.
  3. Whisk together the egg and milk and slowly whisk into the flour until you have a smooth batter.
  4. Lay the bacon on a tray lined with baking paper and brush or drizzle on half of the maple syrup.
    Cook in the oven at 180°C until slightly crispy and caramelised.
  5. Heat butter in a large non-stick frypan over medium heat. Once the butter is sizzling, spoon in 1 tablespoon amounts of the pikelet batter and cook until bubbles appear on the uncooked side.
  6. Turn and cook for another 20 seconds, then remove to a serving platter.
  7. Place a couple of slices of banana on each pikelet, then crumble over some ricotta and top with a piece of the maple bacon.
  8. Pour over the remaining maple syrup and serve while warm.
Serve with

NV Angas Premium Moscato (SE Australia) $12-17

NV Louis Bouillot  Perle d’Aurore Rosé de Presse (Burgundy, FR) $30-35

NV Ruinart Brut Rosé (Reims, FR) $115-120

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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