This was posted on my LiveJournal feed (haven't tried them yet myself):
Lemon Ricotta Pancakes
¾ cup cold water or milk
½ teaspoon baking soda
½ cup ricotta cheese
1 T grated lemon zest (just the yellow part of the skin)
1 T vegetable oil
1 T white sugar
1 large egg
⅛ t vanilla extract
1 T melted butter
1 T lemon juice
1 cup self-rising flour
2 T self-rising flour
Directions:
Whisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.
Let batter sit at room temperature about 15 minutes. Heat lightly greased cast iron skillet or griddle over medium-high heat. 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. Transfer to a warm plate.
Per Serving:
554 calories; protein 16.8g; carbohydrates 62.8g; fat 26g; cholesterol 141.2mg; sodium 1399.4m
Phyllis Sidhe_Uaine