Ricotta Pancakes with Pancetta, Peas and Corn

Name: Ricotta Pancakes with Pancetta, Peas and Corn
Yield: 4
Ingredients: 5 ounces thick-sliced pancetta or bacon, cut into small pieces; 1/2 pound fresh green peas, shelled (1/2 cup); 1/2 cup fresh corn kernels; 1 tablespoon butter, plus more for frying; Juice of 1 lemon; Salt and pepper; 1 cup ricotta cheese; 1 cup plain whole milk yogurt, preferably Greek; 2 large eggs; 1/2 cup flour

Ricotta Pancakes with Pancetta, Peas and Corn was pinched from <a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/breakfast-brunch-recipes/ricotta-pancakes-with-pancetta--peas-and-corn" target="_blank">www.rachaelraymag.com.</a>

"Save big on costs without cutting flavor with this budget-friendly dinner...."

INGREDIENTS

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5 ounces thick-sliced pancetta or bacon, cut into small pieces

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1/2 pound fresh green peas, shelled (1/2 cup)

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1/2 cup fresh corn kernels

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1 tablespoon butter, plus more for frying

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Juice of 1 lemon

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Salt and pepper

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1 cup ricotta cheese

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1 cup plain whole milk yogurt, preferably Greek

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2 large eggs

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1/2 cup flour

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