Ricotta Pancakes with Pancetta Peas and Corn
Elevate your brunch game with these luscious Ricotta Pancakes with Pancetta, Peas, and Corn—a savory-meets-sweet masterpiece that’s perfect for any occasion. These light, fluffy pancakes, made with creamy ricotta cheese and a hint of zesty lemon, are the ultimate canvas for the star toppings: crispy, golden-brown pancetta, sweet peas, and corn kernels. The combination of smoky, salty pancetta with tender, lightly caramelized vegetables creates a harmonious balance that’s both indulgent and fresh. Whether served as a standalone dish or drizzled with optional maple syrup for a touch of sweetness, this recipe offers a unique twist on traditional pancakes. Ready in just 35 minutes, these savory ricotta pancakes are sure to become your new favorite for brunch or dinner. Perfect for impressing guests or treating yourself!
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Recipe Information
Ingredients
- 1 cup Ricotta cheese
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Milk
- 2 large Eggs
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Lemon zest
- 4 ounces Pancetta, diced
- 0.75 cup Frozen peas, thawed
- 0.75 cup Corn kernels (fresh or frozen)
- 1 tablespoon Olive oil
- Maple syrup (optional, for serving)
- Fresh parsley, chopped (optional)
Instructions
In a medium-sized mixing bowl, whisk together the ricotta cheese, milk, eggs, melted butter, and lemon zest until smooth.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the batter light and fluffy.
In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until golden brown and crispy, about 5-7 minutes. Remove the pancetta from the pan and set aside, leaving the rendered fat in the skillet.
To the same skillet, add the peas and corn. Cook for 2-3 minutes, stirring occasionally, until they are warmed through and lightly golden. Transfer to a bowl and set aside.
Wipe the skillet clean and heat it over medium heat. Lightly grease with butter or a non-stick cooking spray.
Pour 1/4 cup of pancake batter into the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2 minutes or until golden brown and cooked through. Repeat with the remaining batter.
To serve, stack the ricotta pancakes on plates. Top with the cooked pancetta, peas, and corn mixture.
Optionally drizzle with maple syrup and garnish with chopped parsley for added flavor. Serve immediately and enjoy!
Nutrition Facts
Calories |
2083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.3 g | 149% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 681 mg | 227% | |
| Sodium | 4054 mg | 176% | |
| Total Carbohydrate | 185.4 g | 67% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 40.3 g | ||
| Protein | 88.8 g | 178% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1401 mg | 108% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1935 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
