Ricotta Pancakes With Pancetta, Peas And Corn

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.