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Gluten Free Ricotta Lemon Pancakes and a Great Big Announcement!
Posted By Carol Kicinski On June 7, 2009 @ 8:06 pm In Breakfast & Brunch | 37 Comments
4 eggs — separated
8 ounces ricotta cheese – room temperature
Zest of 1 lemon — finely grated (I use a micro plane)
Big pinch of salt
Beat the egg whites until stiff peaks form.
In a separate bowl, beat the ricotta cheese until smooth and creamy (about 2 minutes). Add the egg yolks, lemon zest and salt and beat until very smooth and fluffy. Take a scoop of the egg whites and mix into the yolk mixture to lighten it up some, then fold the yolk mixture into the whites.
Heat a griddle or skillet over medium heat until hot then spray with gluten-free oil spray.
Scoop about 1/3 cup of the mixture onto the griddle for each pancake. The batter will be really fluffy so I push it down slightly with the bottom of the measuring cup to flatten it out a bit. Cook over medium heat until browned on the bottom and the batter is cooked through (about 5 minutes). Flip over and cook until the pancakes feel firm to the touch. This just takes another minute or two.
Makes 12 gluten free pancakes.
These gluten free pancakes are very light and soufflé-like and will deflate slightly if they sit for very long but will still be delicious.
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