Ricotta cheese adds moisture, lemon zest bright flavour and the self-raising flour makes these delicious lemon ricotta pancakes so light they nearly float off the plate.
This recipe makes 2 large or 4 small pancakes.
I used coconut oil vs vegetable oil, used it to cook with too! I didn't use much zest maybe 1/4 tsp. and the flavor was very delicate!!! and I use 1/4 vanilla.. These are REALLY wonderful!! I too as surprised at the texture even though using water! - 24 Sep 2017 (Review from Allrecipes US | Canada)
These are phenomenal. Light and citrus, fluffy and moist. Made a blueberry vanilla sauce rather than syrup, outstanding. - 19 Feb 2018 (Review from Allrecipes US | Canada)
I have made several of Chef John's recipes. Today I made these pancakes. They turned out absolutely delicious, light yet creamy, with a nice lemony flavor (although I admit I used Chef John's Lighter Lemon Curd on mine). I especially was grateful to see how to make self-rising flour so I didn't have to go out and buy some because most of it would expire. - 19 Feb 2018 (Review from Allrecipes US | Canada)