Lemon Ricotta Pancakes

Prep Cook Ready In

10 m 6m 31 m Walmart
2100 88th St ›
NORTH BERGEN, NJ 07047
Recipe By: Chef John Sponsored

"If these pancakes were any lighter, they would float o the plate--and I didn't even separate the eggs and whip the
whites. Also, I used water instead of milk--and I liked them better that way." McCormick Pure
Vanilla Extract 2 Fl
Ingredients Oz
3/4 cup cold water or milk 1 large egg $6.83 for 1 item -
1/2 teaspoon baking soda 1/8 teaspoon vanilla extract expires today
1/2 cup ricotta cheese 2 tablespoons melted butter
1 tablespoon grated lemon zest (just the yellow part of the 1 tablespoon lemon juice C&H Pure Cane
skin) 1 cup self-rising flour Granulated Sugar 4
1 tablespoon vegetable oil 2 tablespoons self-rising flour
Lb
1 tablespoon white sugar
$1.78 for 1 item -
Directions expires in a month

1 Whisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg,
and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1
cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.
2 Let batter sit at room temperature about 15 minutes.
3 Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto
skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look
dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes. Transfer to a warm plate.

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