Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

If these lemon ricotta pancakes were any lighter, they would float off the plate! They are easy to make and delicious served with a pat of butter, lemon zest, and a drizzle of maple syrup.

Ingredients :

• ¾ cup cold water or milk
• 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

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.