So now that Spring is officially here and the daffodils are popping, it is time to celebrate with a delicious and seasonal dish that makes the most of one of Springs most lovely gifts, asparagus. Ours is just beginning to peak out of the ground so we won't have enough to pick for a week or so. But as it becomes more affordable at growers markets and at your local stores you might want to try this as either a lovely Brunch dish or a satisfying supper (that's how we usually do it). These are savory ricotta pancakes with lemon zest and scallions, layered with sauteéd asparagus and bacon and drizzled with lemon butter. Easy to leave out the bacon for vegetarians too. Very very delicious.
Update: I corrected the recipe. 1 cup (8 oz. ricotta) is correct.
Scallion Ricotta Pancakes
With Asparagus and Bacon
Should serve 4 but 2 people can easily eat the whole batch
Cook 12 pieces of bacon until crisp. Drain.
Sauté 1 lb of sliced asparagus (2" chunks) until just tender. Keep warm.
3/4 cup all-purpose flour
1 cup (8-ounces) ricotta cheese
2 T parmesan cheese
2 large eggs
1 cup milk
Zest of 1 lemon
Juice of 1/2 lemon
4 green onions, sliced
Salt and lots of freshly cracked pepper
Butter for the griddle or olive oil spray
1. In a large bowl, combine all the pancake ingredients with a fork until blended, do not over-mix.
2. Heat griddle over medium-high heat. Lightly grease griddle with butter or olive oil. Pour pancake batter onto griddle. Cook until batter begins to bubble or pancakes are golden. Flip and finish the other side. Makes 8 pancakes.
Melt a cube of butter, add juice of half a lemon and 2 T of chopped parsley. Place a pancake on a plate top with bacon and asparagus, add one more pancake, drizzle with lemon butter and serve.
Also good with spinach and mushrooms between the pancakes.