Lemon Ricotta Pancakes
These lemon ricotta pancakes are light and fluffy, perfect with butter, lemon zest, and maple syrup.
Equipment
- Mixing bowl
- griddle
Ingredients
- ¾ cup cold water or milk Water is preferred for a lighter pancake.
- ½ teaspoon baking soda
- ½ cup ricotta cheese
- 1 large egg
- 1 tablespoon grated lemon zest
- 1 tablespoon vegetable oil
- 1 tablespoon white sugar
- ⅛ teaspoon vanilla extract
- 1 cup self-rising flour
- 2 tablespoons self-rising flour
- 2 tablespoons melted butter
- 1 tablespoon lemon juice
Instructions
- 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.
- 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.
- Heat a lightly oiled griddle over medium-high heat.
- 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.
Notes
To make 2 cups self-rising flour: Sift together 2 cups all-purpose flour with 2 teaspoons baking powder and 1 teaspoon fine salt. For additional flavor, try adding edible flowers as a garnish.
Nutrition
Serving: 1pancakeCalories: 605kcalCarbohydrates: 67gProtein: 20gFat: 28gSaturated Fat: 13gCholesterol: 150mgSodium: 1386mgPotassium: 344mgFiber: 2gSugar: 12gVitamin C: 5mgCalcium: 538mgIron: 4mg
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