Lemon Ricotta Pancakes
If these lemon ricotta pancakes were any lighter, they would float off the plate! They are easy to make and delicious served with a pat of butter, lemon zest, and a drizzle of maple syrup. 
cold water or milk
¾
cup
baking soda
½
teaspoon
ricotta cheese
½
cup
egg
1
large
grated lemon zest (just the yellow part of the skin)
1
tablespoon
vegetable oil
1
tablespoon
white sugar
1
tablespoon
vanilla extract
⅛
teaspoon
self-rising flour
1
cup
self-rising flour
2
tablespoons
melted butter
2
tablespoons
lemon juice
1
tablespoon
 Whisk 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.
  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.
  Heat a lightly oiled griddle over medium-high heat.
  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.
