Popular Recipes Lemon Ricotta Pancakes
Rabu, 20 November 2019
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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 |
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- 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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