Makes 6-8 servings. Difficulty
2 cups gf flour 3/4 cup sugar 1 Tablespoon baking powder 1 teaspoon salt 1/4 teaspoon freshly ground nutmeg Zest of 1 lemon Zest of 1 orange 5 large eggs, separated 1-1/2 cups ricotta cheese (about 11 oz.) 3/4 cup (1-1/2 sticks) unsalted butter, melted - cooled slightly Juice of 1 large lemon 1 cup buttermilk 1/2 teaspoon pure vanilla extract Vegetable oil for greasing the grill Powdered sugar Pure maple syrup (optional)
Preheat the oven to 200°F.
In a medium bowl, whisk together the gf flour, sugar, baking powder, salt, nutmeg, lemon zest, and orange zest.
In a large bowl, whisk together the egg yolks, ricotta cheese, melted butter, lemon juice, buttermilk and vanilla extract. Whisk in the flour mixture until just incorporated.
Beat the egg whites with an electric mixer until soft peaks form. Fold one third of the egg whites into the batter to lighten. Then fold the remaining egg whites in gently but thoroughly. (The batter will be fairly thick.)
Heat a griddle over medium heat. Lightly brush with oil. Working in batches and using a 1/4 cup measure for each pancake, pour batter onto the griddle and cook, turning over once, until golden, about 2-4 minutes per batch. Transfer to a baking sheet and keep warm in the oven.
Serve with butter and powdered sugar. These are also great served with fresh berries and/or maple syrup.
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.