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Fluffy Lemon Ricotta Pancakes

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PREP TIME
10 min
COOKING TIME
10 min
TOTAL TIME
35 min
SERVINGS
2 servings
Breakfast
Fluffy Lemon Ricotta Pancakes
Ingredients
  • 3/4 cup cold water or milk
  • 1/2 teaspoon baking soda
  • 1/2 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
  • 1/8 teaspoon vanilla extract
  • 1 cup self-rising flour
  • 2 tablespoons self-rising flour
  • 2 tablespoons melted butter
  • 1 tablespoon lemon juice
Instructions
1
Combine chilled water and baking soda in a mixing container. Mix the two ingredients together until they form a uniform solution,
2
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3
Next, combine the ricotta cheese, egg, lemon zest, vegetable oil, sugar, and vanilla extract in a separate mixing container. Use an electric mixer to blend the ingredients until they are fully incorporated and there are no lumps remaining,
4
.
5
Now, incorporate 1 cup plus 2 tablespoons of self-rising flour into the mixture. Add melted butter and lemon juice, blending until most of the flour has been absorbed by the batter,
6
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7
Allow the batter to rest at room temperature for 15 minutes, allowing it to relax and become easier to work with,
8
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9
Preheat a lightly oiled griddle over medium-high heat. Make sure the surface is evenly coated with oil to prevent sticking,
10
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11
Spoon large quantities of batter onto the hot griddle and cook until bubbles form on the surface and the edges start to dry, approximately 2-3 minutes. Flip the pancakes over and cook until they are golden brown on the other side, another 2-3 minutes. Repeat with any remaining batter,
12
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