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Lemon-Ricotta Pancakes
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Brief Description
Lemon Ricotta Pancakes
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Main Ingredient
Pancake
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Category: Breakfast
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 6 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: chatanp
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Posted On: Jan 02, 2021
Number of Servings:
Ingredients:
- 3/4 cups - Cold Water
- 1/2 teaspoons - Baking Soda
- 1/2 cups - Ricotta Cheese
- 1 tablespoons - Grated Lemon Zest
- 1 tablespoons - Vegetable Oil
- 1 tablespoons - White Sugar
- 1 - Egg
- 1/8 teaspoons - Vanilla Extract
- 2 tablespoons - Melted Butter
- 1 tablespoons - Lemon Juice
- 1 cups - Self-Rising Flour
- 2 tablespoons - Self-Rising Flour
Directions:
Step 1
Whisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.
Step 2
Let batter sit at room temperature about 15 minutes.
Step 3
Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes. Transfer to a warm plate.
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