These lemon ricotta pancakes are lovely served with a pat of butter, a pinch of lemon zest, and a drizzle of maple syrup. If these pancakes were any lighter, they would float off the plate — and I didn't even separate the eggs and whip the whites. Also, I used water instead of milk; I liked them better this way.
Ingredients
- water or milk: 0.75 cup (cold)
- baking soda: 0.5 tsp
- ricotta cheese: 0.5 cup
- egg: 1 piece
- lemon zest (just the yellow part of the skin): 1 Tbsp (grated)
- vegetable oil: 1 Tbsp
- white sugar: 1 Tbsp
- vanilla extract: 0.125 tsp
- self-rising flour: 1 cup
- self-rising flour: 2 Tbsp
- butter: 2 Tbsp (melted)
- lemon juice: 1 Tbsp
Metric Conversion
Stages of cooking
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Whisk together cold water and baking soda in a mixing bowl. Add ricotta cheese, egg, lemon zest, vegetable oil, sugar, and vanilla; whisk until smooth, breaking up lumps of cheese as you mix.
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Whisk in 1 cup plus 2 tablespoons self-rising flour, melted butter, and lemon juice until most of flour disappears into batter. Let batter sit at room temperature for 15 minutes.
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Heat a lightly oiled griddle over medium-high heat.
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Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Chef John
