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Lemon Ricotta Pancakes
CategoryBreakfast
Total Time15 min
DifficultyAdvanced
Yields2 servings
CuisineAmerican
Recipe Ingredients
First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
- ¾ cup cold water or milk
- ½ teaspoon baking soda
- ½ cup ricotta cheese
- 1 large egg
- 1 tablespoon grated lemon zest (just the yellow part of the skin
- 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
Recipe Instructions
Next, follow the steps to finalize your dish and finally be able to enjoy it!
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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 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.