|1 Pkg||Schneiders® Bacon|
|2 cups||(1 pint) strawberries, halved, about 300 g|
|1 1/2 cups||(300g) granulated sugar|
|1/2 cup||(120 ml) 3.25% milk|
|1 1/2 cups||(350 ml) cottage cheese, or ricotta|
|1/2 cup||(60 g) all-purpose flour|
|1/2 tsp||(2. 5 ml) salt|
|1 tbsp||(15 ml) granulated sugar vegetable oil, for pan|
|4 tbsp||(60 ml) unsalted butter, melted|
|2 cups||(475 ml) whipped cream|
In a medium pan, toss the berries and sugar over medium heat until the sugar dissolves. Set aside.
In a large bowl, beat the egg yolks until thick. Add the milk and beat for another 30 seconds. Gently fold in the cheese.
In a separate bowl, sift the flour, salt, and sugar together and pour into the cheese mixture, stirring lightly.
With an electric mixer or whisk, beat the egg whites on medium-high speed until they are stiff, but not dry. Gently fold the whites into the batter, just until combined.
Heat a lightly oiled griddle or heavy skillet over medium-high heat. Ladle 1/4 cup (60 ml) of the batter onto a hot griddle. Immediately sprinkle each pancake with 1 ½ tsp of ready crisp bacon pieces. Cook until bubbles appear on the surface of the pancakes, then flip.
When done, spoon on berries and whipped cream.
Show More Comments
No Comments yet