Lemon Ricotta Pancakes

Ingredients

• 0.75 cups cold water or milk
• 0.5 teaspoons baking soda
• 0.5 cups ricotta cheese
• 1 large egg
• 1 tablespoon grated lemon zest
• 1 tablespoon vegetable oil
• 1 tablespoon white sugar
• 0.13 teaspoons vanilla extract
• 1 cup self-rising flour
• 2 tablespoons self-rising flour
• 2 tablespoons melted butter
• 1 tablespoon lemon juice

Instructions

1. 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 as you mix.

2. 2

   Whisk in 1 cup plus 2 tablespoons self-rising flour, melted butter, and lemon juice until most of flour disappears into batter. Let batter sit at room temperature for 15 minutes.

3. 3

   Heat a lightly oiled griddle over medium-high heat.

4. 4

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