Lemon Ricotta Pancakes Recipe

Name: Lemon Ricotta Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Lemon Ricotta Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Ricotta Pancakes

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