Ricotta hotcakes

Step 1

Preheat the oven to 180°C. Lay bacon on a large baking paper-lined baking tray, and bake for 5 minutes. Remove from oven, and brush with maple syrup. Return to the oven for a further 5 minutes or until crisp and glossy. Place tomato on a separate baking paper-lined baking tray and cook for 10 minutes or until just starting to collapse.

Step 2

Meanwhile, combine the cheeses, milk and egg yolks in a bowl. Sift over flour and 1/2 tsp salt, and stir to combine. In a separate bowl, whisk the eggwhites to soft peaks. Fold one third into batter to loosen, then fold through remainder.

Step 3

Heat 25g butter in a frypan over medium heat. Working in batches, add 1/4 cup batter to pan, and cook for 1-2 minutes each side until golden and cooked through. Remove from the pan and keep warm while cooking remaining hotcakes.

Step 4

Toss the rocket with vinegar and oil, and season. Divide the hotcakes among plates, and serve with tomatoes, bacon and rocket on the side.