Lemon Ricotta Pancakes

Is it really possible to make pancakes even better? Why yes, it is! Warning: These pancakes will make you late for church because you just can't stop eatin' them!

Another recipe comin' at you from Chef John:
https://www.allrecipes.com/recipe/257657/lemon-ricotta-pancakes/ 

Recipe is for 2 large or 4 small servings.

Lemon Ricotta Pancakes 

 Ingredients 

3/4 cup cold water or milk

1/2 tsp baking soda

1/2 cup ricotta cheese

1 Tbsp grated lemon zest

1 Tbsp vegetable oil

1 Tbsp white sugar

1 large egg

1/8 tsp vanilla extract

2 Tbsp melted butter

1 Tbsp lemon juice

1 cup and 2 Tbsps self-rising flour ( **You can make your own self-rising flour ( 2 cups worth) by sifting together 2 cups all purpose flour with 2 tsp baking powder and 1 tsp fine salt. )


Directions 

1. Whisk the water and baking soda together in a medium-sized mixing bowl. Add the ricotta cheese, lemon zest, vegetable oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese.

2. Add the melted butter, lemon juice, and 1 cup plus 2 Tbsp self-rising flour. Whisk together, stirring until most the flour disappears into the batter.

3. Let the batter sit at room temperature for about 15 minutes.

4. Lightly grease a skillet or griddle and then place it on medium-high heat. Portion out 1/4 cup scoops of batter onto the skillet (cooking in batches). When bubble begin to form on the surface and the edges of the pancakes start to look dry (2-3 minutes), flip and cook the other side until cooked through (about 2-3 minutes).

5. Transfer to a warm plate.




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