Popular Recipes Lemon Ricotta Pancakes

Are you searching for recipes Lemon Ricotta Pancakes, each of our site provides recipes Lemon Ricotta Pancakes that an individual need Listed below are the dishes Lemon Ricotta Pancakes that will you need

Lemon Ricotta Pancakes

"If these pancakes were any lighter, they would float off 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."

Ingredients :

3/4 cup cold water or milk
1/2 teaspoon baking soda
1/2 cup ricotta cheese
1 tablespoon grated lemon zest (just the yellow part of the skin)
1 tablespoon vegetable oil
1 tablespoon white sugar
1 large egg
1/8 teaspoon vanilla extract
2 tablespoons melted butter
1 tablespoon lemon juice
1 cup self-rising flour
2 tablespoons self-rising flour

Instructions :

Prep : 10M	Cook : 2M	Ready in : 31M

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.
Let batter sit at room temperature about 15 minutes.
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.

Notes :

This recipe makes 2 large or 4 small servings.
To make your own self-rising flour (2 cups worth): Sift together 2 cups all-purpose flour, with 2 teaspoons baking powder, and 1 teaspoon fine salt.
I like to serve these with a pat of butter, a pinch of lemon zest, and a drizzle of maple syrup.

Thanks to visiting our blog. avoid forget to bookmark our own site, if our web-site provides the best dishes.