Bite Size Lemony Pancakes
ingredients
ingredients
method
step-by-step directions

Carla Hall's Silver Dollar Ricotta Pancakes with Lemon Oil

  • 1 cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 2 tablespoons Granulated Sugar
  • pinch of Salt
  • 1 Egg
  • 1/2 cup fresh Ricotta (strained)
  • 3/4 cup Milk
  • 3 tablespoons Butter (melted plus more for greasing pan)
  • 3 tablespoons Lemon Oil
  • 1 teaspoon Vanilla Extract
  • Powdered Sugar for garnish

For the Lemon Oil:

  • 1 cup Olive Oil
  • 1 Lemon (washed and cut into small pieces)
  • pinch of Salt
step-by-step directions
  • In a large bowl, whisk together the dry ingredients. In a second bowl, whisk together all of the wet ingredients. Whisk the wet into the dry mix until fully incorporated. Set aside to rest while making the Lemon Oil.
  • Preheat a griddle or non stick pan to medium heat. Add some butter to grease the pan. Pour a few tablespoons of batter onto the hot griddle and cook until bubbles appear and a few pop. Flip with a  spatula and continue to cook on the second side until golden. Remove to a plate and cover loosely with foil to keep warm.
  • Serve a few pancakes with a spread of pulp, drizzle with Lemon Oil and garnish with powdered sugar.
  • For the Lemon Oil: Place ingredients in a blender and puree. Strain into a  bowl, reserving pulp.

    Helpful Tips:
    1. The batter is very light so you don’t have to whip it too much. There should be a few lumps.
    2. The remaining pulp from the strained lemon oil is a delicious topping on the pancakes as well -- thinly spread it on top for added flavor.
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