Pancakes with Lemon Ricotta

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Pancakes with Lemon Ricotta
  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.

    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.

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