Lemon ricotta pancakes

    (20)
    31 min

    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.


    1 person made this

    Ingredients
    Serves: 2 

    • 180ml cold water or milk
    • 1/2 teaspoon bicarbonate of soda
    • 125g ricotta cheese
    • 1 tablespoon grated lemon zest
    • 1 tablespoon vegetable oil
    • 1 tablespoon caster sugar
    • 1 large egg
    • 1/8 teaspoon vanilla extract
    • 2 tablespoons melted butter
    • 1 tablespoon lemon juice
    • 140g self-raising flour

    Method
    Prep:10min  ›  Cook:6min  ›  Extra time:15min  ›  Ready in:31min 

    1. Whisk water and bicarbonate of 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 self-raising flour. Whisk together, stirring until most of flour disappears into the batter.
    2. Let pancake batter sit at room temperature about 15 minutes.
    3. Heat lightly greased cast iron or non-stick pan over medium-high heat. Portion out ladles of batter onto the pan (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.

    Chef's Note:

    This recipe makes 2 large or 4 small pancakes.

    See it on my blog

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    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (16)

    by
    1

    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)

    by
    0

    Very good with a hint of lemon. Lite & fluffy. Definitely let them rest. I would not change a thing and I only made these to use up an open container of ricotta. So glad I did! Thank you Chef John!  -  18 Nov 2017  (Review from Allrecipes US | Canada)

    by
    0

    These are the best pancakes I have ever made...and among the best I have ever had. My pancakes did not rise and get fluffy like the photos, but I have never been able to achieve risen pancakes, so not so bothered by that. The taste was just amazing...can't wait to make these again. Thanks, Chef John!  -  12 Nov 2017  (Review from Allrecipes US | Canada)

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