Name: Lemon-Ricotta Pancakes
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Cold water or milk - ¾ cup; Baking soda - ½ teaspoon; Ricotta cheese - ½ cup; Egg - 1 large; Grated lemon zest (just the yellow part of the skin) - 1 tablespoon; Vegetable oil - 1 tablespoon; White sugar - 1 tablespoon; Vanilla extract - ⅛ teaspoon; Self-rising flour - 1 cup; Self-rising flour - 2 tablespoons; Melted butter - 2 tablespoons; Lemon juice - 1 tablespoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Lemon-Ricotta Pancakes

1. Cold water or milk - ¾ cup

2. Baking soda - ½ teaspoon

3. Ricotta cheese - ½ cup

4. Egg - 1 large

5. Grated lemon zest (just the yellow part of the skin) - 1 tablespoon

6. Vegetable oil - 1 tablespoon

7. White sugar - 1 tablespoon

8. Vanilla extract - ⅛ teaspoon

9. Self-rising flour - 1 cup

10. Self-rising flour - 2 tablespoons

11. Melted butter - 2 tablespoons

12. Lemon juice - 1 tablespoon

How to cook deliciously - Lemon-Ricotta Pancakes

1. Stage

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.

2. Stage

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. Stage

Heat a lightly oiled griddle over medium-high heat.

4. Stage

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. Chef John