Light & Fluffy Gluten Free Lemon Ricotta Pancakes


While the words light and fluffy do not usually belong with the words gluten free, they are most appropriate for this incredible pancake recipe using this gluten free flour blend from America’s Test Kitchen. You could call these special occasion pancakes, decadently perfect for a weekend breakfast or brunch!

thumb_IMG_0673_1024With an ever so delicate sweetness, an ethereal lightness is complemented with a slight crispiness from the frying – achieved by having a small amount of oil left in the pan, rather than it being wiped (mostly) clean.

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When folding in the whipped egg whites, be gentle. It’s ok to leave some light streaking of the egg whites – if you fold until it’s uniform, you’ll lose a lot of the air. You’ll have denser pancakes.

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Fold/mix just a little more from here…

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Don’t forget to spread out the batter, otherwise your pancakes will be too thick and burn before cooking through.

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Spectacularly light & fluffy in texture, they don’t need much adornment – perfect for those who don’t care for anything too sweet as a topping.

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Of course a sifting of icing sugar is always nice…

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…as is some warmed honey or maple syrup. 

Light & Fluffy Gluten Free Lemon Ricotta Pancakes
Yields 12
A gf pancake that's perfectly decadent for weekend brunch!
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Ingredients
  1. 3 1/2 oz (3/4) cup ATK gf flour blend
  2. 1/2 tsp baking soda
  3. 1/2 tsp salt
  4. 9 oz (1 cup) whole milk ricotta cheese
  5. 2 large eggs separated, plus 2 large egg whites
  6. 1/2 cup milk
  7. 1 tsp grated lemon zest
  8. 4 tsp lemon juice
  9. 1/2 tsp vanilla extract (be sure is gf)
  10. 2 TBSP unsalted butter, melted and cooled
  11. Pinch cream of tartar (could also use salt)
  12. 1 3/4 oz (1/4 cup) sugar
  13. 1 - 2 tsp vegetable oil (use more as needed)
Instructions
  1. Whisk flour blend, baking soda and salt together in medium bowl, and make a well in the center.
  2. Add ricotta, egg yolks, lemon zest, lemon juice and vanilla, whisking until combined.
  3. Stir in melted butter.
  4. Whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute.
  5. Increase speed to medium-high and whip to soft, billowy mounds, about 1 more minute.
  6. Keep whipping, gradually adding sugar, until glossy peaks form, another 1 - 2 minutes.
  7. Add 1/3 of the whipped egg whites to the batter, whisking gently to lighten the mixture.
  8. Add remaining whites and with large rubber spatula, gently fold in - it’s ok to leave a bit of stealing.
  9. Heat your fave pancake griddle or frying pan, and add about 1/2 to 1 teaspoon of oil.
  10. Use a ladle or 1/4 cup measure to form pancakes in the pan, leaving about 2 inches between, as they will puff up.
  11. Cook until edges are set and bottom is a deep golden brown, about 2 1/2 minutes.
  12. Carefully flip and cook for about another 2 1/2 minutes.
  13. Serve immediately. (Or transfer to wire rack in preheated 250° oven)
  14. Repeat with remaining batter, adding additional oil as necessary.
Notes
  1. *This batter will deflate as it sits, so use it as quickly as possible.
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