Instructions
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Preheat oven to 200°C.
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Whisk together the flour, baking powder, bi-carb soda and cinnamon in a medium bowl.
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Whisk together the ricotta, pumpkin, eggs, vinegar and sugar in a large bowl.
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Add dry ingredients to the wet and whisk until smooth.
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Place bacon rashers onto a wire rack set over a baking tray and brush with maple syrup. Cook in the oven until caramelised.
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Meanwhile, heat a large nonstick frypan to medium heat, brush with melted butter, wiping out excess butter with paper towel.
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Add ¼ cup amounts of batter to the pan, cook until the undersides are golden, flip and cook through.
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Serve pancakes topped with bacon, chopped pecans and drizzled with extra maple syrup.
