Discover the perfect balance of sweet and savoury with these fluffy banana pikelets topped with crispy maple bacon, creamy ricotta, and a touch of thyme. A breakfast delight you can’t resist! If you love bacon, don’t miss the annual Kingaroy Bacon Fest. With more than 16,000 visitors expected to converge on the South Burnett between August 16-18, this year’s event is guaranteed to be anything but a ‘boar’. Tickets to BaconFest are available
online.
Matt Golinksi’s Banana Pikelets with Maple Bacon and Ricotta Cheese
Celebrity chef Matt Golinski is a self-confessed bacon enthusiast, but don’t even think about catching him near a microwave or air fryer. He’s strictly a pan or barbecue man when it comes to his beloved bacon.
Sure, he appreciates a good bacon quiche—a dish so simple and delicious it could charm its way into any meal of the day. But when it comes to his true culinary passion, Matt has a sweet spot for Banana Pikelets with Maple Bacon and Ricotta Cheese. Who knew bacon could be so versatile?
“I’m convinced there’s nothing better than a perfectly made bacon quiche,” Matt says. “Homemade pastry, homegrown eggs whisked with cream, and smoky bacon paired with some top-notch vintage cheddar—it’s the perfect dish for breakfast, brunch, lunch, afternoon tea, or even dinner. The secret? Keep it simple and use the best ingredients.”
Yummy Banana Pikelets with Maple Bacon and Ricotta Cheese
These Banana Pikelets with Maple Bacon and Ricotta are an easy breakfast treat. I like to use Lady Finger bananas as they have a sweeter, milder flavour. Make sure the bananas are quite ripe.
You could make the batter ahead of time and fold in the diced banana just before you make them. Buy an extra banana or two and add some sliced banana to the pickets.
I also prefer to use quality maple syrup. Look for one that is real maple syrup, not one of the flavoured varieties. The result will be so much better. You might want to drizzle some over the pikelets when you serve them too!
Ingredients
- ¾ cup self-raising flour
- ½ cup milk
- 1 egg
- 1 tbs maple syrup or honey
- 2 bananas, diced
- 100gm Streaky Bacon
- 50ml pure maple syrup
- 200gm ricotta cheese
- 1 tsp lemon thyme
Instructions
- Prepare the Liquid Mixture: In a bowl, whisk together the egg, milk, and 1 tablespoon of maple syrup until well combined.
- Make the Batter: Place the flour in a mixing bowl and create a well in the centre. Gradually pour the liquid
mixture into the well, whisking continuously until the batter is smooth. Gently fold in the diced banana. - Cook the Bacon: Preheat your oven to 180°C. Lay the bacon slices on a tray lined with baking paper. Drizzle each
piece with maple syrup. Bake the bacon for 8–10 minutes, or until it becomes crispy. - Cook the Pikelets: Heat a heavy-based frying pan over medium heat and lightly grease it with oil or butter. Drop
dessertspoon-sized amounts of the pikelet batter onto the pan, cooking about 6 at a time. When bubbles start to appear on the surface, flip the pikelets with a spatula and cook for an additional 2 minutes, or until golden brown. - Assemble and Serve: Top each warm pikelet with a tablespoon of ricotta, a slice of maple bacon, and a sprinkle of thyme. Serve immediately.
Notes
TIP: Add a small amount of grated lemon rind to the ricotta for an extra flavour hit.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 108Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 22mgSodium: 164mgCarbohydrates: 18gFiber: 1gSugar: 9gProtein: 4g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
for Matt Golinksi’s Best Bacon Tips
And if you’re looking to cook your bacon for the Banana Pikelets with Maple Bacon and Ricotta like a pro, Matt’s got some crispy tips for you:
– Start Cold: Begin with a cold pan. Letting the fat render slowly is the key to achieving that perfect crispy bacon.
– Drain the Grease: After cooking, drain the excess grease for extra-crispy bacon with a mouthwatering crunch.
– Save the Fat: Don’t toss that bacon fat! It’s liquid gold for roasting potatoes, adding a smoky, salty kick that’ll have you coming back for more.
– Pick the Best Bacon: Quality matters. Matt always goes for Australian-bred, free-range pork.
– Freeze with Ease: Need just a few rashers? Bacon freezes and thaws like a champ. Store it in the fridge for up to 10 days, or freeze it for up to 3 months. Because, let’s face it, there’s no such thing as too much bacon!
More Bacon Recipes
If you are like me and can’t resist bacon, here are some more recipes to try.
