Gluten-Free Lemon Ricotta Pancakes

I have to admit that I am not a whiz in the kitchen. I don't follow recipes well and I have been known to set off fire alarms. Making easy bowls are my jam. Sandwiches, eggs, meatballs, any sort of throw together meals... I got it.  But complex baking feats? NOPE. Which is why to my surprise, these gluten-free lemon ricotta pancakes turned out PERFECT. Seriously, the best pancakes I have ever made.

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That's not to say that this recipe was without injury (I "zested" my thumb while zesting lemons), burnt pancakes (I burned the first batch of pancakes like a true pro. NOT.) and exhaustion from whipping egg whites into peaks by hand (not recommended, but possible!).

Despite some hilarious mishaps, this recipe was easier than I thought it would be, and I didn't burn the kitchen down! The pancakes are perfect and fluffy thanks to the ricotta cheese and egg whites that I managed to eventually whip into peaks. Emphasis on EVENTUALLY. Time for me to get an electric mixer. Oy. 

If you are looking for pancakes that impress and don't require a lot of effort (ahem, with an electric mixer), then these are for you.  They are light, airy and the lemon makes these so freaking good! Make these immediately. 

 This is what the batter should look like while slowly stirring in the egg whites

This is what the batter should look like while slowly stirring in the egg whites

HERE'S WHAT YOU NEED:
4 eggs, separated (I used pasture raised)
1/4 cup coconut sugar
zest and juice of 1 lemon
2 teaspoons vanilla extract
3/4 cup whole milk ricotta cheese (I used Bellwether Farms brand)
6 tablespoons whole milk (I used A2 organic brand)
large pinch salt
1/2 cup sifted gluten-free flour (I used King Arthur brand)
butter, as needed (about 4 tablespoons)

HERE'S WHAT YOU DO:

1. Preheat oven to 200°F (for keeping pancakes warm while you cook in batches)

2. In a large bowl, vigorously whisk together egg yolks, coconut sugar, and lemon zest until thickened, about 2 minutes.

3. Add vanilla, ricotta cheese, lemon juice and whole milk; mix to combine.

4. Add sifted flour and mix again to combine. I used a fine mesh strainer to sift. 

5. Meanwhile, in a separate bowl, beat egg whites with a pinch of salt until they hold stiff peaks. I recommend an electric mixer for this process. Lesson learned. 

6. Fold 1/3 of the egg whites into the batter to lighten the mixture, then fold in remaining egg whites being careful not to deflate them. 

7. To cook the pancakes, heat a non-stick pan, pancake griddle or cast iron pan over medium heat. Add 1-2 tablespoons of butter to the pan and when melted, spoon the batter into the pan making  3-inch pancakes. Allow to cook for three minutes (or until the bottom is nicely golden), then carefully flip the pancakes and cook another three minutes on the second side (or until nicely browned on both sides and cooked through in the center).

 

8. Remove pancakes from the pan to a plate to warm in the oven while you continue to make the pancakes.

9. Serve the pancakes with warm blueberries and maple syrup

*adapted from the GOOP recipe*

This batch makes a lot of pancakes - I got 16 pancakes but depending on size you could have a few more or a few less.  Also depending on how many hungry people you have, you can definitely throw leftovers in the fridge for up 2 days in an airtight container to snack on later. 

Happy pancaking!!


Molly AllimanComment