Makes about 4 servings. Difficulty
1-1/2 cups gf flour 2 Tablespoons sugar 1 teaspoon baking soda 1/2 teaspoon salt 1-1/2 cups buttermilk 2 egg yolks 2 egg whites 1 Tablespoon lemon zest 1/3 cup gf ricotta cheese 1 cup fresh strawberries, sliced Pure maple syrup
In a large bowl, mix flour, sugar, baking soda and salt.
In a separate bowl, combine buttermilk, egg yolks, and lemon zest.
Add buttermilk mixture to dry ingredients and stir until just combined. Gently fold in ricotta cheese.
In a separate bowl, using an electric mixer, beat egg whites until soft peaks form. Fold egg whites into prepared batter until just incorporated.
Preheat a griddle or large non-stick skillet over medium heat. Lightly butter griddle. When griddle is hot, drop 1/4 cup portions of batter onto griddle. Cook until bottoms are browned and top begins to look dry. Flip pancake, using a wide spatula, and cook until browned. Repeat process with remaining batter.
To serve, stack two-three pancakes on top of one another and garnish with sliced strawberries. Serve immediately with butter and pure maple syrup.
We used The Gluten-Free Pantry’s Country French Bread Flour Mix for our gf flour in this recipe.
These pancakes are absolutely wonderful - light and airy with no gritty gluten-free taste!