Photo: David Holifield
Bacon ricotta corn cakes recipe
12 ingredients
15 min + 5 min
8 people
openrecipes
These moist, flavourful pancakes are particularly delicious topped with a poached egg for breakfast or brunch.
Estimated Nutrition (whole recipe, rough)
1050
Calories
41g
Protein
39g
Fat
126g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bacon | 1 slice cooked (8g) | 43 |
| Salt | 1 tsp (6g) | 0 |
| Sweetcorn | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 140 frozen sweetcorn, thawed
- g large eggs
- 2 ricotta cheese
- 425 full-fat milk
- g plain flour
- 240 polenta
- ml sugar
- 135 baking powder
- g bicarbonate of soda
- 150 salt
- g rashers cooked and crumbled bacon
- 50 large knob butter, melted, for cooking
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes