Place the corn in a food processor. Puree until it is in coarse bits, and then add the eggs, ricotta and milk. Pulse until combined.
Place the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl. Whisk until completely combined.
Fold the corn and milk mixture into the flour mixture. Then fold in the bacon.
Heat a griddle over medium heat. Grease with butter or oil. Spoon 1/4 - 1/3 cup of the batter onto the hot griddle. Cook until browned and crispy, about 2 minutes per side.