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Gluten Free Lemon Ricotta Pancakes and a Great Big Announcement!

Posted By Carol Kicinski On June 7, 2009 @ 8:06 pm In Breakfast & Brunch | 37 Comments

Gluten Free Lemon Ricotta Pancakes Recipe


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

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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