These lemon ricotta pancakes are made with self-rising flour in Chef John's recipe for light, melt-in-your-mouth pancakes with bright lemon flavor.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
554 Calories
Recipe Instructions
Step 1
Heat a lightly oiled griddle over medium-high heat.
Step 2
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.
Step 3
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.
Step 4
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.
Ingredients
1 tablespoon white sugar
1 tablespoon lemon juice
1 cup self-rising flour
1 large egg
1 tablespoon vegetable oil
2 tablespoons self-rising flour
2 tablespoons melted butter
1 tablespoon grated lemon zest (just the yellow part of the skin)