Skip to content

Pancakes with Lemon Ricotta

Preparation: 10 mins
Cook time :10 mins
Additional time :15 mins
Total time:35 mins
Servings:2

Ingredient

3/4 cup ice cold water or milk
1/2 tsp baking soda
1 pound ricotta cheese
1 big egg
1 tablespoon freshly grated lemon zest (just the yellow part of the skin)
1 tbsp. vegetable oil
1 teaspoon of white sugar
1/8 tsp vanilla extract
1 cup all-purpose flour
2 tbsp. self-rising flour
2 tbsp. softened butter
1 teaspoon of lemon juice

Directions

In a mixing bowl, combine cold water and baking soda. Whisk together the ricotta cheese, egg, lemon zest, vegetable oil, sugar, and vanilla until smooth, breaking up any lumps of cheese as you go.

1 cup plus 2 tablespoons self-rising flour, melted butter, and lemon juice, whisked in until most of the flour is gone. Allow the batter to come to room temperature for 15 minutes.

Melt the butter in a lightly oiled griddle over medium-high heat.

Drop batter by large spoonfuls onto the hot griddle and cook for 2 to 3 minutes, or until bubbles form and the edges are dry. Cook until the other side is browned, 2 to 3 minutes. Rep with the remaining batter

Leave a Reply

Your email address will not be published. Required fields are marked *