These delicious fluffy ricotta pancakes are paired with crispy bacon and savory mustard-nut arugula for a hearty and delicious breakfast.
It is necessary
- For 6 persons:
- 3/4 cup buttermilk (or fat-free kefir)
- - 2 eggs;
- - 250 g ricotta cheese;
- - 1 1/2 cups wheat flour
- - 100 g semi-dried tomatoes, chopped;
- - 2 tablespoons of chopped green onions;
- 1/4 cup olive oil
- - 12 thin long slices of bacon;
- - salt and pepper to taste;
- - 2 bunches of arugula.
Instructions
Step 1
Whisk the buttermilk (or low-fat kefir), eggs, and ricotta in a large bowl until smooth. Sift flour and add to mixture. Season with salt and pepper to taste. Add finely chopped tomatoes and chopped green onions. Knead the dough.
Step 2
Take a frying pan, pour in 1 tbsp. spoon of olive oil and heat over medium heat. Bake the pancakes for 2-3 minutes on each side, adding olive oil as needed.
Step 3
When all the pancakes are done, fry the long slices of bacon, thinly sliced, until golden crispy for 3 minutes on each side.
Step 4
Place the pancakes on a plate, garnish with crispy bacon and rocket salad.
