Lemon-Ricotta Pancakes

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--and I liked them better that way. I like to serve these with a pat of butter, a pinch of lemon zest, and a drizzle of maple syrup.

• Preparation Time: 10 mins
• Cooking Time: 6 mins
• Total Time: 16 mins
• Calories: 554 Calories

Ingredients

• 1 tablespoon white sugar
• ½ teaspoon baking soda
• 1 tablespoon lemon juice
• 1 cup self-rising flour
• 1 large egg
• 1 tablespoon vegetable oil
• ⅛ teaspoon vanilla extract
• 2 tablespoons self-rising flour
• 2 tablespoons melted butter
• ½ cup ricotta cheese
• ¾ cup cold water or milk
• 1 tablespoon grated lemon zest (just the yellow part of the skin)

Recipe Instructions

Step 1

Whisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.

Step 2

Let batter sit at room temperature about 15 minutes.

Step 3

Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes. Transfer to a warm plate.