The Lightest Fluffiest & Tastiest Pancakes

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3-4
Servings

30m
Prep Time

10m
Cook Time

40m
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

recipe by:
ForeverMama

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recipe by:
ForeverMama

"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

Metric US

I've Tried It

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.