The Lightest Fluffiest & Tastiest Pancakes
Servings
Prep Time
Cook Time
Ready In
Recipe: #37811
November 23, 2021
Categories: Breakfast, Dairy, Cheese, Fruit, Lemon, North American, Pantry/Shelf, Stove Top, Vegetarian, Make it from scratch, Flour, Kosher Dairy, Pancakes more
"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"
Ingredients
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.