Pancakes go with everything, especially this extra-meaty twist on your fave snack.
8 cocktail sausages
4 slices of bacon
2 eggs, separated
1 ½ cups all-purpose flour
3 Tbsp extra-fine (caster) sugar
3 ½ Tbsp whole milk
2 Tbsp ricotta
1 tsp vanilla
Toppings: maple syrup, blueberries, powdered sugar
Let's get Cooking...
Start by rolling out the bacon on parchment paper to stretch it out, then cut each piece in half. Place one cocktail sausage at the edge of the bacon and roll tightly. Place in a nonstick or lightly oiled skillet, and fry on each side for about 3 minutes, turning each time, until golden all over and cooked through. Place in a warm oven to keep hot while you make the pancake batter.
Separate the eggs into two medium-sized bowls. Whisk the egg whites into stiff peaks and set aside. Add the remaining ingredients to the egg yolks and whisk until well combined, then fold in the egg whites.
Place a large pan over medium heat. Add in two spoonfuls of the mix and move into a circular shape. Repeat with the remaining mix, working in batches if necessary. Cook for about 3–4 minutes, then flip and cook on the other side. Plate with maple syrup, a dusting of powdered sugar and a handful of blueberries.