Ricotta Pancakes With Pancetta Peas And Corn Recipe
Recipe By Rachael Ray
4.8
20 Rating -
Rate
Non Vegdiet
45minstotal
20minsPrep
25minsCook
45m.total
20m.Prep
25m.Cook
plan
Bookmark
ingredients serves
serves4
Add to Shopping ListIngredients for Ricotta Pancakes With Pancetta Peas And Corn Recipe
- 5 ounce Thick sliced pancetta or bacon, cut into small pieces
- 1/2 pound Fresh green peas, shelled
- 1/2 cup Fresh Corn Kernels
- 1 tablespoon Butter, plus more for frying
- 1 Juice lemon
- As required Salt and pepper
- 1 cup Ricotta Cheese
- 1 cup Plain whole milk yogurt, preferably greek
- 2 Large eggs
Nutrition
value
value
285
calories per serving
10 g Fat18 g Protein28 g Carbs6 g FiberOther
Current Totals
- Fat10g
- Protein18g
- Carbs28g
- Fiber6g
MacroNutrients
- Carbs28g
- Protein18g
- Fiber6g
Fats
- Fat10g
Vitamins & Minerals
- Calcium312mg
- Iron3mg
- Vitamin A116mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B997mcg
- Vitamin B120mcg
- Vitamin C33mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium74mg
- Manganese< 1mg
- Phosphorus241mg
- Selenium29mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Rachael Ray