Ricotta Pancakes with Pancetta, Peas and Corn

A couple of weeks ago, at the Dr's office, I was reading a Rachel Ray magazine and there were so many yummy looking recipes that I decided to buy one for this month. I really really liked this dish. It's different, but really good. I'm going to have to make Ricotta Pancakes more often. :)

4 servings

5 ounces thick-sliced pancetta or bacon, cut into small pieces
1/2 pound of fresh green peas
1/2 cup fresh corn kernels
(I just used frozen)
1 Tbsp butter, plus more for frying
Juice of 1 lemon
Salt and Pepper
1 cup ricotta cheese
1 cup plain whole milk yogurt
2 large eggs
1/2 cup flour

1. In a large skillet, cook the pancetta (bacon) over medium heat, stirring occasionally, until the fat is rendered, about three minutes. Using a slotted spoon, transfer the bacon to paper towels to drain; reserve the skillet.

2. In the skillet, stir together the peas and corn and 1 tablespoon butter and cook until al dente, about five minutes. Remove from the heat and season with the lemon juice, salt and pepper. Keep warm.

3. 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.

4. 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.

5. Serve 2 pancakes per person with the bacon-vegetable mixture.

*If you want to use frozen peas and corn, just add them to the skillet after the bacon is cooked all of the way.