Lemon ricotta pancakes made with water

Whisk baking soda into cold water in a mixing bowl; add full-fat ricotta, lots of lemon zest, a little vegetable oil, vanilla extract, a spoon of sugar and one large egg.

Whisk a minute or two, breaking up the cheese, until smooth.

Add melted butter, lemon juice and self-rising flour; stir only until about 97% of the flour disappears.

Rest on the counter about 15 minutes so the ingredients react and the batter thickens.

Scoop onto a lightly greased cast iron skillet over medium-high; about 2-3 minutes per side, flipping when bubbles pop through and edges look dry.

Top with butter, a little lemon zest and a drizzle of maple syrup; a berry sauce is more traditional.