200g cottage cheese
200ml sour cream
1 cups self-raising flour
½ tsp baking powder
Pinch of salt
1 tsp nutmeg
10g butter, melted
30g cheddar, grated
8 rashers of bacon
2 tbsp maple syrup
Whisk together the cottage cheese, eggs and sour cream.
In another bowl sift the flour, baking powder, nutmeg and salt. Make a well in the centre and add the wet ingredients. Fold to combine without over mixing.
Heat a pan over a medium heat. Brush with melted butter and dollop in dessert spoonfuls of the pikelet batter. Sprinkle over a little cheese and cook until the bubbles begin to pop on top and the pikelets are golden on the bottom. Flip and cook for a further 30 seconds – 1 minute on the other side.
In another pan add the bacon and bring the heat up to slowly render the fat. This will ensure the bacon is crispy. Cook for 4-5 minutes.
Serve the pikelets with bacon and drizzle of maple syrup.