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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.

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