For some reason, I have to psych myself up to make this recipe, which I've held on to for about 6 years now. I have this notion that it's going to take all this time, and after I've cooked it and served it up, I always think, "Hey, that was MUCH easier than I thought. I need to make this again soon!"
Who doesn't love BFD (breakfast for dinner)? But pancakes served in a savory way are a little out of the ordinary. These are light and fluffy, and they compliment the salty, buttery pancetta, peas, & corn mixture nicely. (If you can't find pancetta or want to save some money, bacon will do the trick nicely.)
INGREDIENTS:
5 oz thick-sliced pancetta, cut into small pieces
1/2 lb fresh green peas, shelled (1/2 cup)*
1/2 cup fresh corn kernels*
1 Tbsp butter, plus more for frying
Juice of 1 lemon
salt & pepper
1 cup ricotta cheese
1 cup plain Greek yogurt
2 large eggs
1/2 cup flour
* While using fresh peas & corn will certainly showcase some yummy spring/summer flavors, I most often use frozen peas & corn, and they work just as well.
DIRECTIONS:
(In general, the "flow" to this recipe will be to get your pancakes going, & then work on the pancetta/pea/corn mixture in between flips.)
1. Preheat oven to lowest temperature it will go (150-200 degree range is good). In a large bowl, using a fork, mix together the ricotta, yogurt, eggs and 1/4 tsp salt until smooth. Stir in the flour until blended.
2. In a large nonstick skillet or on a griddle, melt a little butter (1/2 Tbsp). Ladle ab 3 Tbsp batter into the skillet for each pancake, spacing evenly. Fry until the bottom is golden, ab 2 mins. Flip and cook until golden on the other side, 1-2 mins more. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
3. Meanwhile, in a large skillet, cook the pancetta over medium heat, stirring occasionally, until the fat is rendered, ab 3 mins. Transfer the pancetta to paper towels to drain; reserve the fat in the skillet.
4. In the skillet, stir together the peas and corn & 1 Tbsp butter and cook until al dente, ab 5 minutes. Remove from the heat and season with the lemon juice, salt and pepper. Serve with a couple/few pancakes on the side.
----
Hope you all have a fantastic weekend! Next week: some recipe love for the first berry of summer!
Who doesn't love BFD (breakfast for dinner)? But pancakes served in a savory way are a little out of the ordinary. These are light and fluffy, and they compliment the salty, buttery pancetta, peas, & corn mixture nicely. (If you can't find pancetta or want to save some money, bacon will do the trick nicely.)
INGREDIENTS:
5 oz thick-sliced pancetta, cut into small pieces
1/2 lb fresh green peas, shelled (1/2 cup)*
1/2 cup fresh corn kernels*
1 Tbsp butter, plus more for frying
Juice of 1 lemon
salt & pepper
1 cup ricotta cheese
1 cup plain Greek yogurt
2 large eggs
1/2 cup flour
* While using fresh peas & corn will certainly showcase some yummy spring/summer flavors, I most often use frozen peas & corn, and they work just as well.
DIRECTIONS:
(In general, the "flow" to this recipe will be to get your pancakes going, & then work on the pancetta/pea/corn mixture in between flips.)
1. Preheat oven to lowest temperature it will go (150-200 degree range is good). In a large bowl, using a fork, mix together the ricotta, yogurt, eggs and 1/4 tsp salt until smooth. Stir in the flour until blended.
2. In a large nonstick skillet or on a griddle, melt a little butter (1/2 Tbsp). Ladle ab 3 Tbsp batter into the skillet for each pancake, spacing evenly. Fry until the bottom is golden, ab 2 mins. Flip and cook until golden on the other side, 1-2 mins more. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
3. Meanwhile, in a large skillet, cook the pancetta over medium heat, stirring occasionally, until the fat is rendered, ab 3 mins. Transfer the pancetta to paper towels to drain; reserve the fat in the skillet.
4. In the skillet, stir together the peas and corn & 1 Tbsp butter and cook until al dente, ab 5 minutes. Remove from the heat and season with the lemon juice, salt and pepper. Serve with a couple/few pancakes on the side.
----
Hope you all have a fantastic weekend! Next week: some recipe love for the first berry of summer!
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