Ingredients
190 ml cold water or milk
2.5 ml baking soda
120 g ricotta cheese
1 large egg
15 ml grated lemon zest (just the yellow part of the skin)
15 ml vegetable oil
15 ml white sugar
0.5 ml vanilla extract
120 g self-rising flour
30 g self-rising flour
30 g melted butter
15 ml lemon juice
Directions
Step 1
In a mixing bowl, whisk together cold water (or milk) and baking soda. Add ricotta cheese, egg, lemon zest, vegetable oil, sugar, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix.
Step 2
Whisk in 150g of self-rising flour, melted butter, and lemon juice until most of the flour disappears into the batter. Let the batter sit at room temperature for 15 minutes.
Step 3
Heat a lightly oiled griddle over medium-high heat.
Step 4
Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, about 2-3 minutes. Flip and cook until browned on the other side, about 2-3 minutes. Repeat with remaining batter.