Lemon Ricotta Pancakes

This makes 6 medium pancakes.

Ingredients

Wet
¾ cup 120%*almond milk or cold water
½ tsp 1.7%*baking soda
½ cup 80%*ricotta cheese
—zest from 1 lemon
1 tbsp 10%*vegetable oil
⅛ tsp 0.4%*vanilla extract
1 tbsp 10%*sugar
1 33.3%*large egg
2 tbsp 20%*melted butter
1 tbsp 10%*lemon juice
Dry
150g 100%(1 cup + 2 tbsp flour), or as needed to achieve very thick batter
2 tsp 6.7%*baking powder
1 tsp 3.3%*kosher salt

Method

Make the batter

  • Whisk together the dry ingredients in a small mixing bowl
  • Whisk together all of the wet ingredients except for the lemon juice in a medium mixing bowl
  • Add the lemon juice and dry ingredients to the wet ingredients and whisk until just combined
  • Let sit on the counter for ~15 minutes to thicken/react

Make the pancakes

  • Put a large nonstick skillet over medium heat
  • Brush or spray lightly with canola oil
  • Use a ladle or spoon to make 3 pancakes at a time
  • Cook on the first side until bubbles form and holes hold
  • Flip and finish cooking
  • Keep warm in a very low-temp oven while you cook the rest

References