Breakfast for Dinner: Buttermilk Ricotta Pancakes with Maple Candied Bacon + Eggs.
View original ↗
Half Baked Harvest · by Tieghan Gerard★ 4.4 (37)

Breakfast for Dinner: Buttermilk Ricotta Pancakes with Maple Candied Bacon + Eggs.

NUTRITION · PER SERVING50M COOK
CAL 34%·PRO 74%
CARBS 57G34% OF CAL
4G FIBER0G ADDED0G INTRINSIC18G OTHER35G TOTAL SUGAR
FAT 37G49% OF CAL
15G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A breakfast-for-dinner plate combining fluffy ricotta pancakes with maple-candied bacon and spinach-tomato scrambled eggs with goat cheese. Rich and satisfying with sweet, salty, and savory elements.

mainamericanegg disheggspork
View the full recipe on Half Baked Harvest →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 1/2 pound thick cut bacon (use peppered bacon if possible)
  • 2 tablespoons pure maple syrup
  • 1/4 cup brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1/2 salt + pepper
  • 2 eggs (whites separated from the yolks)
  • 3/4 cup buttermilk
  • 1 cup whole milk ricotta cheese
  • 2 teaspoons pure vanilla extract
  • 1 cup white whole wheat or whole wheat pastry flour (or all-purpose flour)
  • 1 tablespoon brown sugar
  • 1/2 teaspoon baking soda
  • pinch of salt
  • butter (for serving)
  • pure maple syrup (for serving)
  • 1 tablespoon butter or olive oil
  • 8 ounces fresh spinach
  • 1/4 cup oil packed sun-dried tomatoes (sliced)
  • 6 eggs (beaten)
  • 2 tablespoon heavy cream
  • salt and pepper (to taste)
  • 4 ounces goat cheese, crumbled
PREP
20M
SODIUM
1382MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.