I’m looking at you, About.com. Anyway, as it turns out, this is a new and possibly improved recipe, featuring…water? Yes, I tried this recipe once, with water instead of milk, and I actually liked it more. Or I thought I did, which is really all that matters.
Most lemon ricotta pancake recipes call for the eggs to be separated, and the whites whipped to give the pancakes more “lift.” Feel free, but if these pancakes were any lighter, they’d float off the plate. Speaking of lightness, I prefer using self-rising flour for this, but if you can’t, I’ve explained below how to make your own. Either way, I really do hope you give these delicious lemon ricotta pancakes a try soon. Enjoy!
Makes 2 large or 4 small portions:
3/4 cold water, or milk
1/2 teaspoon baking soda
1/2 cup ricotta cheese
1 tablespoon lemon zest (just the yellow part of the skin)
1 tablespoon vegetable oil
1/8 teaspoon vanilla extract
1 tablespoon sugar
1 large egg
2 tablespoon melted butter
1 tablespoon lemon juice
1 cup plus 2 tablespoons *self-rising flour, or as needed to achieve very thick batter
* 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.