Lemon-Ricotta Pancakes

Name: Lemon-Ricotta Pancakes
Total time: 35
Yield: 2
Ingredients: 0.75 cup cold water or milk; 0.5 teaspoon baking soda; 0.5 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; 0.125 teaspoon vanilla extract; 1 cup self-rising flour; 2 tablespoons self-rising flour; 2 tablespoons melted butter; 1 tablespoon lemon juice

Recipe by John Mitzewich from allrecipes.com

Breakfast 35 Mins.

Ingredients

2 servings

•

0.75 cup cold water or milk
•

0.5 teaspoon baking soda
•

0.5 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
•

0.125 teaspoon vanilla extract
•

1 cup self-rising flour
•

2 tablespoons self-rising flour
•

2 tablespoons melted butter
•

1 tablespoon lemon juice

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.