Ricotta Pancakes with Bacon, Onion, Peas & Corn
Chelsea Mills • August 30, 2020
Excellent and easy savory pancakes
These pancakes are quick and easy to make on a weeknight! I originally found the recipe in Rachael Ray
Magazine from 2011.
INGREDIENTS
- 1/2 pound ounces thick-sliced bacon, cut into small pieces
- 1 cup onion, chopped
- 1/2 pound frozen peas
- 1/2 cup frozen corn kernels
- Juice of 1 lemon
- Salt and pepper
- butter
- 1 cup ricotta cheese
- 1 cup plain whole milk yogurt, preferably Greek
- 2 large eggs
- 1/2 cup flour
DIRECTIONS
- In a large skillet, cook the bacon over medium heat, stirring occasionally, until the fat is rendered, about 3 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain; reserve the skillet.
- In the skillet, add onions, cook about 5-8 minutes until soft.
- Then add the peas and corn and cook 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 teaspoon salt until smooth. Stir in the flour until blended.
- In a large nonstick skillet or on a griddle, melt 1/2 tablespoon butter. Ladle about 3 tablespoons batter into the skillet for each pancake, spacing evenly. Fry until the bottom is golden, about 2 minutes. Flip and cook until golden on the other side, 1 to 2 minutes more. Transfer to a baking sheet and keep warm. Repeat with the remaining batter.
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