Ingredients

The following ingredients have 4 Servings
  • 1 cup + 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • ¾ cup cold water
  • ½ teaspoon baking soda
  • ½ cup ricotta cheese
  • 1 1/2 tablespoons grated lemon zest
  • 1 tablespoon oil (any variety works)
  • 1 tablespoon granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter
  • 1 1/2 tablespoons lemon juice

Instruction

  • In a medium mixing bowl, whisk together flour, baking powder and salt; set aside.
  • In a separate large mixing bowl, whisk water and baking soda together. Then, add ricotta cheese, lemon zest, oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of ricotta as you mix.
  • Stir in melted butter, lemon juice, and flour mixture. Combine until most of flour disappears into the batter. Let batter sit at room temperature about 15 minutes.
  • Heat a lightly greased skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet or griddle, cooking in batches as needed. When bubbles begin to form on the surface and the edges of the pancakes look set (2 to 3 minutes), flip and cook the other side until cooked through, 2 to 3 minutes. Serve warm with maple syrup and butter and/or other favorite toppings.