Ingredients for Ricotta Pancakes With Pancetta Peas And Corn
- 4 ounces pancetta, diced
- Green Peas
- Fresh Corn Kernels
- 2 tablespoons butter, divided
- Lemon, Juice Of
- Salt and freshly ground black pepper to taste
- Pepper
- Ricotta Cheese
- Plain Yogurt
- 2 large eggs
- 1 cup all-purpose flour
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How to Make Ricotta Pancakes With Pancetta Peas And Corn
- Cook pancetta: In a large skillet, cook the diced pancetta over medium heat, stirring occasionally, until the fat is rendered and the pancetta is crispy (about 5-7 minutes).
- Remove pancetta: Transfer the crispy pancetta to a paper towel-lined plate to drain excess fat. Reserve the rendered pancetta fat in the skillet.
- Sauté vegetables: Add 1 tablespoon of butter to the skillet with the rendered pancetta fat. Add the peas and corn and cook until tender-crisp, about 5-7 minutes. Stir in lemon juice, salt, and pepper. Set aside.
- Prepare batter: In a large bowl, whisk together the ricotta cheese, Greek yogurt, eggs, and 1/4 teaspoon salt until smooth. Gently fold in the flour until just combined. Do not overmix.
- Cook pancakes: Heat remaining 1 tablespoon of butter in a large nonstick skillet or griddle over medium heat. Pour 1/4 cup of batter onto the hot skillet for each pancake.
- Flip and finish: Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface.
- Serve: Transfer pancakes to a plate. Top each pancake with the pancetta and vegetable mixture. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
29g
Fat
45g
Carbs
9g
