Ricotta Pancakes With Pancetta, Peas and Corn Recipe

Name: Ricotta Pancakes With Pancetta, Peas and Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces thick-sliced pancetta or 5 ounces bacon, cut into small pieces; 12 lb fresh green peas, shelled (1/2 cup); ½ 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; ½ cup flour

Servings: persons

5 ounces thick-sliced pancetta or 5 ounces bacon, cut into small pieces
12 lb fresh green peas, shelled (1/2 cup)
½ 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
½ cup flour

1
In large skillet, cook the pancetta over medium heat, stirring occasionally, until the fat is rendered, about 3 minutes.
2
Using a slotted spoon, transfer the pancetta to paper towels to drain; reserve the skillet.
3
In skillet, stir together the peas and corn and 1 T butter and cook until al dente, about 5 minutes.
4
Remove from the heat and season with the lemon juice, salt and pepper.
5
Keep warm.
6
In a large bowl, using a fork, mix together the ricotta, yogurt, eggs and 1/4 t salt until smooth.
7
Stir in the flour until blended.
8
In a large nonstick skillet or on a griddle, melt 1/2 T butter.
9
Ladle about 3 T batter into the skillet for each pancake, spacing evenly.
10
Fry until the the bottom is golden, about 2 minutes.
11
Flip and cook until golden on the other side, 1-2 minutes more.
12
Transfer to a baking sheet and keep warm.
13
Repeat with the remaining batter.
14
Serve 2 pancakes per person with the pancetta-vegetable mixture.

1618

kcal

Calories

Fat

216

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 ounces thick-sliced pancetta or 5 ounces bacon, cut into small pieces, 12 lb fresh green peas, shelled (1/2 cup), ½ cup fresh corn kernels, 1 tablespoon butter, plus more for frying, and more.

Yes, Ricotta Pancakes With Pancetta, Peas and Corn falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta Pancakes With Pancetta, Peas and Corn

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