Fried banana, bacon and ricotta flapjack stack
- 250g streaky bacon
- 30ml (2 tbsp) honey + extra, to drizzle
- 150g cake flour
- 5ml (1 tsp) baking powder
- Pinch salt
- 1 large egg
- 125ml (1/2 cup) milk
- 45g butter, melted
- 150g ricotta cheese, crumbled
- Butter, to fry
- 1 – 2 bananas, thinly sliced
- Fresh mint, to garnish (optional)
Turn the oven to 200°C and set to grill. Place the streaky bacon on a baking tray, drizzle with the honey and grill until golden and crisp, about 5 minutes.
Sift together the flour, baking powder and salt in a mixing bowl.
Combine the egg, milk and 45g melted butter in a jug. Make a well in the centre of the dry ingredients and slowly add the egg, milk and butter mixture, mixing as you go, until ta lump free batter has formed. Stir in the ricotta.
Heat a little butter in a frying pan over medium heat and fry tablespoons of batter until bubbles form on the surface, about 2 minutes. Flip over and cook for a further minute.
Fry the banana slices in a frying pan over medium heat in a little butter until golden.
Make stacks of the flapjacks and serve topped with the bacon, fried banana and drizzle of honey. Garnish with fresh mint, if desired.