The Lightest Fluffiest & Tastiest Pancakes
Recipe: #37811
November 23, 2021
Categories: Breakfast, Cheese, Lemon, Vegetarian, 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"
Original is 3-4 servings
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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting ricotta cheese, be sure to get a good quality one that is smooth and creamy.
- If you don't have self-rising flour, you can make your own by combining 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Substitute almond milk for water: Almond milk is a great alternative to water as it adds a subtle nutty flavor to the pancakes and provides a good source of calcium and vitamin E.
- Substitute coconut oil for vegetable oil: Coconut oil is a healthier alternative to vegetable oil as it is high in healthy saturated fats and provides a more subtle flavor than vegetable oil.
Chocolate Chip Pancakes Add 1/4 cup of semi-sweet chocolate chips to the batter before cooking.
: Lemon-Blueberry Compote
: This sweet and tart compote is the perfect accompaniment to the light and fluffy pancakes. The combination of lemon zest and blueberries adds a burst of flavor and a touch of sweetness to the pancakes, making it the perfect dish to serve alongside them.
Bacon-Maple Syrup: This sweet and savory dish pairs perfectly with the pancakes and compote. The flavor of the bacon complements the sweetness of the maple syrup and the tartness of the lemon-blueberry compote. The combination of these flavors creates a delicious breakfast experience.
FAQ
Q: What type of skillet should I use for this recipe?
A: A lightly greased cast iron skillet or griddle is best for this recipe.
Q: How long should I cook this recipe for?
A: The cooking time will depend on the size of the ingredients and the heat of your stove. Generally, it should take about 10-15 minutes to cook the recipe.
1 Reviews
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Fun facts:
Fun Fact #1: Ricotta cheese is believed to have originated in Italy during the Middle Ages. It was a favorite of the famous Italian artist and inventor, Leonardo da Vinci.
Fun Fact #2: The first pancakes were made by the Ancient Greeks, who called them “tagenites”. They were made with wheat flour, honey, and cheese and were served at religious ceremonies.