Breakfast for Dinner: Buttermilk Ricotta Pancakes with Maple Candied Bacon + Eggs

• Meat

  • 1/2 lb Bacon, thick cut

• Produce

  • 8 oz Spinach, fresh
  • 1/4 cup Sun-dried tomatoes, oil packed

• Refrigerated

  • 6 Eggs
  • 2 Eggs, whites separated from the yolks

• Condiments

  • 2 tbsp Maple syrup, pure
  • 1 Maple syrup, pure

• Baking & Spices

  • 1/2 tsp Baking soda
  • 5/16 cup Brown sugar
  • 1/4 tsp Cayenne pepper
  • 1 pinch Salt
  • 1/2 Salt + pepper
  • 1 Salt and pepper
  • 2 tsp Vanilla extract, pure
  • 1 cup Whole wheat or whole wheat pastry flour, white

• Oils & Vinegars

  • 1 tbsp Butter or olive oil

• Dairy

  • 1 Butter
  • 3/4 cup Buttermilk
  • 4 oz Goat cheese
  • 2 tbsp Heavy cream
  • 1 cup Whole milk ricotta cheese

Found on halfbakedharvest.com