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Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Cost $5, save $10

Source: Recommended by CookPal

  • 25 Min
  • 2 Servings
  • $5

INGREDIENTS

  • Liquid Base

    • ¾ cup cold water or milk
    • 1 tablespoon lemon juice

  • Leavening Agents

    • ½ teaspoon baking soda

  • Cheese / Dairy

    • ½ cup ricotta cheese
    • 🧈 2 tablespoons melted butter

  • Eggs & Vanilla

    • 🥚 1 large egg
    • ⅛ teaspoon vanilla extract

  • Lemon Flavor

    • 1 tablespoon grated lemon zest

  • Oil & Sweetener

    • 1 tablespoon vegetable oil
    • 1 tablespoon white sugar

  • Flour

    • 1 cup self-rising flour
    • 2 tablespoons self-rising flour

STEPS

1

Whisk cold water and baking soda in a mixing bowl. Add ricotta cheese, egg, lemon zest, vegetable oil, sugar, and vanilla; whisk until smooth, breaking up any lumps of cheese.

2

Whisk in the self-rising flour, melted butter, and lemon juice until most of the flour disappears into the batter. Let the batter rest at room temperature for 15 minutes.

3

Heat a lightly oiled griddle over medium-high heat.

4

Drop batter by large spoonfuls onto the hot griddle. Cook until bubbles form and the edges dry, about 2 to 3 minutes. Flip and cook until browned on the other side, about 2 to 3 minutes. Repeat with remaining batter.

NUTRIENTS

Per 1 serving

🔥

605

Calories

  • 20
    Protein
  • 67
    Carbs
  • 28
    Fats

💡 Serve pancakes warm with butter, lemon zest, and a drizzle of maple syrup for added flavor.Ensure your griddle is hot enough for proper cooking but not too hot to avoid burning.Resting the batter allows the flavors to meld and improves the pancake texture.Replace water with milk for a richer flavor.