Make Bacon butter:
4 slices cooked bacon, chopped + 6 tbsp unsalted soft butter + 1 tbsp maple syrup
1. In a small bowl, beat egg whites until stiff peaks, about 5 mins. In separate large bowl, whisk egg yolks, ricotta,
buttermilk and eggnog. To the large bowl with yolks, add flour, baking soda and salt. Mix until combined.
2. Working in batches, fold in beaten egg whites gently not to deflate.
3. Heat a large skillet over medium heat. Coat with butter, pour 1/4 cup batter and cook 1-2 minutes until bubbles appear.
Flip and cook additional 1-2 mins.
4. Serve pancakes topped with bacon butter and syrup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (785g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1183 (59%)|
|Amt Per Serving||% DV|
|Total Fat 131.4g||175 %|
|Saturated Fat 67.8g||339 %|
|Monounsaturated Fat 43.8g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 346.1mg||106 %|
|Sodium 2710mg||93 %|
|Potassium 927mg||24 %|
|Total Carbohydrate 182.6g||54 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 182.6g|
|Protein 28.6g||41 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1995
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