- Simply Gluten Free - https://simplygluten-free.com -
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
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.
Article printed from Simply Gluten Free: https://simplygluten-free.com
URL to article: https://simplygluten-free.com/blog/2009/06/great-big-announcement.html
Copyright © 2007-2011 Simply Gluten Free Inc. All rights reserved.