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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.
- 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.