Lemon Ricotta Pancakes

Adapted from: Chef John on AllRecipes

• ¾ cup water

• ½ tsp baking soda

• ½ cup ricotta cheese

• 1 tbsp grated lemon zest

• 1 tbsp oil

• 1 tbsp sugar

• 1 egg

• a splash of vanilla

• 2 tbsp melted butter

• 1 tbsp lemon juice

• 1 cup self-rising flour (1 cup all-purpose flour + 1 tsp baking powder + ½ tsp salt)

1. Mix all-purpose flour, 1 tsp baking powder, and ½ tsp salt of salt together to create self-rising flour; set aside.

2. Whisk water and baking soda together in a mixing bowl.

3. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla to the water-baking soda mixture. Whisk until smooth, breaking up lumps of ricotta as you mix.

4. Add melted butter, lemon juice, and self-rising flour. Mix together but don’t overmix!

5. Let batter sit at room temperature, about 15 minutes.

6. Heat lightly greased cast iron skillet or griddle over medium-high heat.

7. 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.