Cummulative Rating Servings
Makes about 4 servings Difficulty
Medium
Ingredients
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
Directions
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 the 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; 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.
Tips
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.
These pancakes are absolutely wonderful - light and airy with no gritty gluten-free taste!
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