Lemon-Ricotta Pancakes

4.8
(189)

These lemon ricotta pancakes are lovely served with a pat of butter, a pinch of lemon zest, and a drizzle of maple syrup. If these pancakes were any lighter, they would float off the plate — and I didn't even separate the eggs and whip the whites. Also, I used water instead of milk; I liked them better this way.

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Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
15 mins
Total Time:
35 mins
Servings:
2

Ingredients

  • ¾ cup cold water or milk

  • ½ teaspoon baking soda

  • ½ cup ricotta cheese

  • 1 large egg

  • 1 tablespoon grated lemon zest (just the yellow part of the skin)

  • 1 tablespoon vegetable oil

  • 1 tablespoon white sugar

  • teaspoon vanilla extract

  • 1 cup self-rising flour

  • 2 tablespoons self-rising flour

  • 2 tablespoons melted butter

  • 1 tablespoon lemon juice

Directions

  1. Whisk together 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 lumps of cheese as you mix.

  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. Heat a lightly oiled griddle over medium-high heat.

  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.

    close up view of a stack of Lemon-Ricotta Pancakes with syrup and citrus zest on a white plate
    Chef John

Chef's Notes:

This recipe makes 2 large or 4 small servings.

To make 2 cups self-rising flour: Sift together 2 cups all-purpose flour with 2 teaspoons baking powder and 1 teaspoon fine salt.

Editor's Note:

The magazine version of this recipe adds 1 cup edible flowers (such as tiny violas or the petals only of dianthus or pansies), plus more for garnish, to this recipe. Sprinkle a few flowers into batter when pan-frying. To serve, layer 3 pancakes with prepared lemon curd, drizzle with strawberry syrup, and garnish with additional flowers.

Nutrition Facts (per serving)

554 Calories
26g Fat
63g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 554
% Daily Value *
Total Fat 26g 33%
Saturated Fat 12g 61%
Cholesterol 141mg 47%
Sodium 1399mg 61%
Total Carbohydrate 63g 23%
Dietary Fiber 2g 8%
Total Sugars 7g
Protein 17g
Vitamin C 7mg 37%
Calcium 417mg 32%
Iron 4mg 22%
Potassium 211mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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