Bacon, Chive, & Ricotta Pancakes

For this week’s Sunday Funday, participants were tasked with making savory pancakes.  This was an interesting challenge.  

After a bit of thinking I turned to my refrigerator and eyed some ricotta I had waiting to be used and decided to incorporate that into my savory pancakes.  To go along with that creamy cheese, I also added bacon crumbles, chives, and cheddar - so good!

Since ricotta makes up the bulk of the pancake, these are pillowy soft when cooked.  We loved them plain, but they’d also be delicious with sour cream, hot sauce, or your favorite fry dip (I think this Chipotle Dip would be amazing!)

Sunday Funday

Savory Pancakes

• Bacon, Chive, & Ricotta Pancakes from Amy’s Cooking Adventures
• A Savory Pannekoeken from Culinary Cam
• Crepes Sushi from A Day in the Life on the Farm
• Colcannon Cakes from Karen’s Kitchen Stories
• Savoury Chickpea Flour Pancakes from Mayuri’s Jikoni
• Gluten Free Besan Cheela/Chickpea Flour Pancake from Sneha’s Recipe
• Potato Pancakes from Palatable Pastime
• Oats and Lentil Pancakes (Chila) from Cook with Renu

Bacon, Chive, & Ricotta Pancakes

Adapted from Eazy Peazy Mealz

1 (15 ounce) container of ricotta cheese (1 ¾ cups)

2 eggs

⅔ cup flour

1 ½ teaspoons baking soda

⅓ cup milk

⅓ cup cheddar cheese

⅓ cup cooked crumbled bacon

⅓ cup fresh chives, chopped

Preheat an electric skillet or griddle to 350 degrees F and grease with butter.

Whisk together the ricotta and eggs.  Once combined, stir in the flour, baking soda, and milk.

Finally, fold in the cheese, bacon, and chives.

Scoop 3-4 tablespoons of batter onto the griddle.  Cook 4-5 minutes per side or until browned (pancakes will still be quite soft).

Serve hot with additional chives, sour cream, or chipotle dip.