Severed with Macerated Tamarillos, Ricotta & Grilled Bacon

Severed with Macerated Tamarillos, Ricotta & Grilled Bacon This is a hearty brunch dish. If you can use Zany Zeus ricotta as it is very creamy, acidic and sweet.


225g (1 1/2 cups + 2 tbsp) self raising flour
¼ tsp salt
35g (3 tbsp) castor sugar
2 eggs
285ml (1 cup plus 2 tbsp plus 1 tsp) milk

40g (3 tbsp) golden syrup (warmed)
10g (1 tbsp) clarified butter
340g (1¾ cups) ricotta
Macerated Tamarillos

Grilled Bacon



  • Into a large bowl sieve flour, salt and sugar.
  • In a second bowl whisk eggs, milk and golden syrup.
  • Make a well in the centre of the dry ingredients and pour in the milk and egg mixture, whisking all the time until the batter is smooth and thick.
  • Cover and leave to rest in refrigerator for 10 minutes.
  • Melt a small piece of clarified butter in a 9cm crepe pan, or alternatively 1 large pan. When the pan is hot pour 2 tablespoons of batter onto the centre of the crepe pan to form 1 pancake, or alternatively into the large pan you could make 3 at a time.
  • Cook for 45 seconds to 1 minute or until bubbles which have formed on top of pancake pop.
  • Flip pancake and cook on the second side until golden brown.
  • Slide onto a warm plate and keep warm under a clean, damp tea towel.
  • Repeat until all pancake mixture is used up.
  • To serve place one pancake on the plate and top with 2 tablespoons of ricotta. Drizzle with a tablespoonful of syrup from the tamarillos. Top with a 2nd pancake, 2 tablespoons of ricotta, another drizzle of syrup and finish with the 3rd pancake.
  • Place 3 rashers of bacon on top and a tamarillo beside the stack.