Scallion Ricotta Pancakes With Asparagus and Bacon (small group recipe)

Fluffy ricotta pancakes studded with scallions and singing with lemon zest are layered with crispy bacon and asparagus. Drizzle Lemon Basil Butter over it all and welcome the delectable gifts of Spring.


Step 1. Preheat oven to 200º. In a large bowl, beat eggs, add ricotta, and whisk in. Add lemon zest, Parmesan, milk and gently mix. Fold in flour and sliced scallions. Give it a pinch of salt and a good grind of black pepper. Do not over-mix.

Step 2. Heat griddle or heavy skillet over medium heat. Lightly grease griddle. Pour pancake batter onto griddle making BIG pancakes, about 6 inches across. Cook until batter begins to bubble all over or pancakes are golden. Flip and finish the other side. Make 2 pancakes per person and keep warm in 200º oven.

Step 3. Melt a cube of butter, add juice of a lemon and 2 T of chopped basil or parsley.

Step 4. Place a pancake on a plate, top each layer with two strips of bacon and 4-6 asparagus spears. Repeat, drizzle with lemon butter and serve.

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