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    You are in: Home / Recipes / Ricotta Pancakes With Pancetta, Peas and Corn Recipe
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    Ricotta Pancakes With Pancetta, Peas and Corn

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Lainey6605's Note:

    This looks delicious. You could also use frozen peas and corn in place of the fresh. Just add them to the skillet after the pancetta is cooked. Recipe is from Rachael Ray.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on July 24, 2007

      55

      Very good, I used bacon for this and only used 1 tablespoon lemon juice, the flour was just the perfect amount, these baked up light fluffy and delicious! thanks for sharing Lainey!...Kitten:)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Ricotta Pancakes With Pancetta, Peas and Corn

    Serving Size: 1 (253 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 329.0
     
    Calories from Fat 143
    43%
    Total Fat 15.9 g
    24%
    Saturated Fat 9.0 g
    45%
    Cholesterol 152.7 mg
    50%
    Sodium 141.4 mg
    5%
    Total Carbohydrate 29.7 g
    9%
    Dietary Fiber 3.8 g
    15%
    Sugars 7.3 g
    29%
    Protein 17.5 g
    35%

    The following items or measurements are not included:

    pancetta

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