Ricotta Pancakes With Pancetta, Peas and Corn
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 5 ounces thick-sliced pancetta or 5 ounces bacon, cut into small pieces
- 1⁄2 lb fresh green peas, shelled (1/2 cup)
- 1⁄2 cup fresh corn kernels
- 1 tablespoon butter, plus more for frying
- 1 lemon, juice of
- salt
- pepper
- 1 cup ricotta cheese
- 1 cup plain yogurt, preferably Greek
- 2 large eggs
- 1⁄2 cup flour
directions
- In large skillet, cook the pancetta over medium heat, stirring occasionally, until the fat is rendered, about 3 minutes.
- Using a slotted spoon, transfer the pancetta to paper towels to drain; reserve the skillet.
- In skillet, stir together the peas and corn and 1 T butter and cook until al dente, about 5 minutes.
- Remove from the heat and season with the lemon juice, salt and pepper.
- Keep warm.
- In a large bowl, using a fork, mix together the ricotta, yogurt, eggs and 1/4 t salt until smooth.
- Stir in the flour until blended.
- In a large nonstick skillet or on a griddle, melt 1/2 T butter.
- Ladle about 3 T batter into the skillet for each pancake, spacing evenly.
- Fry until the the bottom is golden, about 2 minutes.
- Flip and cook until golden on the other side, 1-2 minutes more.
- Transfer to a baking sheet and keep warm.
- Repeat with the remaining batter.
- Serve 2 pancakes per person with the pancetta-vegetable mixture.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
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