Lemon-Ricotta Pancakes

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.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 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

Heat a lightly oiled griddle over medium-high heat.

Step 2

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.

Step 3

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.

Step 4

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.