Gluten-Free Lemon Ricotta Pancakes
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. To keep the pancakes light, we folded four whipped egg whites into the batter. We also used a combination of baking soda and lemon juice for an extra boost not only to ensure the right ethereal rise, but also to provide a clean, bright flavor that balanced the milky richness of the ricotta. Still, these pancakes seemed a little heavier than we wanted, so we minimized the amount of flour blend, getting it down to just 3 1/2 ounces.