Gluten-Free Lemon Ricotta Pancakes

Name: Gluten-Free Lemon Ricotta Pancakes
Yield: Makes twelve 4-inch pancakes; Serves 4
Ingredients: 3 1/2 ounces (99 grams; 3/4 cup), ATK All-Purpose Gluten-Free Flour Blend; 1/2 teaspoon, baking soda; 1/2 teaspoon, salt; 9 ounces (255 grams; 1 cup), whole-milk ricotta cheese; 2 , large eggs, separated, plus 2 large egg whites; 1/3 cup, milk; 1 teaspoon, grated lemon zest plus 4 teaspoons juice; 1/2 teaspoon, vanilla extract; 2 tablespoons, unsalted butter, melted and cooled; Pinch, cream of tartar; 1 3/4 ounces (50 grams; 1/4 cup), sugar; 1—2 teaspoons, vegetable oil

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Desserts or Baked Goods

Gluten Free

Breakfast & Brunch

Lemon ricotta pancakes stand apart from the classic versions with their light and creamy interior that is almost soufflé-like, and a subtle milky flavor.

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

SERVESMakes twelve 4-inch pancakes; 4

TIME1 hour

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

WHY THIS RECIPE WORKS

Lemon ricotta pancakes stand apart from the classic versions with their light and creamy interior that is almost soufflé-like, and a subtle milky flavor. While ricotta adds creamy flavor and texture to these pancakes, it also adds weight. T...

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