Description
If these pancakes were any lighter, they would float off the plate–and I didn’t even separate the eggs and whip the whites. Also, I used water instead of milk–and I liked them better that way. I like to serve these with a pat of butter, a pinch of lemon zest, and a drizzle of maple syrup.
Ingredients
- ¾ cup cold water or milk
- ½ teaspoon baking soda
- ½ cup ricotta cheese
- 1 tablespoon grated lemon zest (just the yellow part of the skin)
- 1 tablespoon vegetable oil
- 1 tablespoon white sugar
- 1 large egg
- ⅛ teaspoon vanilla extract
- 2 tablespoons melted butter
- 1 tablespoon lemon juice
- 1 cup self-rising flour
- 2 tablespoons self-rising flour
Instructions
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 6 mins
Total Time: 31 mins
Servings: 2