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)
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)
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)