Lemon Ricotta Pancakes
Description
These fluffy lemon ricotta pancakes are made from scratch using Chef John's recipe for delicious, soft, and tender pancakes with bright zesty flavor.
Ingredients
•
3/4 cup cold water or milk
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1/2 teaspoon baking soda
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1/2 cup ricotta cheese
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1 large egg
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1 tablespoon grated lemon zest (just the yellow part of the skin)
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1 tablespoon vegetable oil
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1 tablespoon white sugar
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1/8 teaspoon vanilla extract
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1 cup self-rising flour
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2 tablespoons self-rising flour
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2 tablespoons melted butter
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1 tablespoon lemon juice
Directions
1
Whisk 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 any lumps of cheese as you mix.
2
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.
3
Heat a lightly oiled griddle over medium-high heat.
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.