The Lightest Fluffiest & Tastiest Pancakes

3-4
Servings
30m
Prep Time
10m
Cook Time
40m
Ready In


"These pancakes are one of the best pancakes I've ever had the pleasure to eat. When I first looked at the ingredients, I wasn't assured that it would have turned out the way it was professed, but wow, they were good! Source: Chef John"

Original recipe yields 3-4 servings
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Nutritional

  • Serving Size: 1 (169.7 g)
  • Calories 359.7
  • Total Fat - 18.6 g
  • Saturated Fat - 8.4 g
  • Cholesterol - 100.3 mg
  • Sodium - 444 mg
  • Total Carbohydrate - 37.9 g
  • Dietary Fiber - 5.1 g
  • Sugars - 4.8 g
  • Protein - 13.6 g
  • Calcium - 202.6 mg
  • Iron - 2.1 mg
  • Vitamin C - 4.7 mg
  • Thiamin - 0.2 mg

Step 1

Whisk water and baking 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 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.

Step 2

Let batter sit at room temperature for about 15 minutes.

Step 3

Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (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.

Tips & Variations


No special items needed.

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