Recipe: Pikelets with Ricotta, Banana and Maple Roasted Voodoo Bacon
Matt Golinski makes a meal out of pikelets
- 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
- 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.
- In a mixing bowl combine the flour and baking powder.
- Whisk together the egg and milk and slowly whisk into the flour until you have a smooth batter.
- 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.
- 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.
- Turn and cook for another 20 seconds, then remove to a serving platter.
- Place a couple of slices of banana on each pikelet, then crumble over some ricotta and top with a piece of the maple bacon.
- Pour over the remaining maple syrup and serve while warm.
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