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.
Prep Time::10 mins
Cook Time::10 mins
Additional Time::15 mins
Total Time::35 mins
Servings::2
Ingredients
¾ cup cold water or milk
½ teaspoon baking soda
½ 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
⅛ teaspoon vanilla extract
1 cup self-rising flour
2 tablespoons self-rising flour
2 tablespoons melted butter
1 tablespoon lemon juice
Directions
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 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.
Chef John Chef’s Notes
To make 2 cups self-rising flour: Sift together 2 cups all-purpose flour with 2 teaspoons baking powder and 1 teaspoon fine salt.
I used water instead of milk; I liked them better this way.
This recipe makes 2 large or 4 small servings.
Editor's Note:
The magazine version of this recipe adds 1 cup edible flowers (such as tiny violas or the petals only of dianthus or pansies), plus more for garnish, to this recipe. Sprinkle a few flowers into batter when pan-frying. To serve, layer 3 pancakes with prepared lemon curd, drizzle with strawberry syrup, and garnish with additional flowers.