Lemon ricotta pancakes (gluten-free, baked)
User Reviews
5
Lemon ricotta pancakes (gluten-free, baked)
Description
Lemon ricotta pancakes rely on a few key ingredients: well-drained ricotta cheese, eggs, lemon juice and zest, a touch of honey or maple syrup, and gluten-free flour. The ricotta must be thoroughly drained to avoid a wet batter, which can take from 15 minutes up to two hours depending on the ricotta. Eggs are vigorously whisked or lightly beaten to incorporate air, then combined gently with the ricotta and flavorings, so the batter remains light and fluffy. Baking the batter on an oiled parchment-lined tray allows the pancakes to cook gently at 375°F, first on the baking setting and then under a grill for a few minutes to develop a subtle golden browning.
The batter is formed into small free-form patties using wet hands to prevent sticking, which helps maintain rustic, tender pancakes rather than smooth, uniform rounds. The lemon zest and juice add a fresh brightness that pairs well with the slight creaminess from the ricotta, while the gluten-free flour provides enough structure to hold the pancakes without becoming dense. The mild sweetness from honey or maple syrup balances the citrus tang. This baked approach eliminates the need for cooking on a stovetop, making it convenient for baking multiple pancakes at once.
These pancakes suit breakfast or brunch and can be served with fresh fruit, yogurt, or more honey on top. They highlight the creamy ricotta and fresh lemon flavors without added heaviness. The gluten-free flour blend can be varied, and oat flour is suggested for experimentation, allowing customization based on ingredient availability and taste preference.
Ingredients
- 1 cup ricotta cheese drained well
- 2 egg
- ½ teaspoon vanilla (optional)
- lemon juice and zest of ½ lemon
- 2 TBs honey or maple syrup
- ¾-1 cup gluten-free flour I use the Irresistibles blend and like it a lot, but feel free to go with your favourite blend. I intend to try oat flour next
Instructions
- Drain ricotta well - depending on the wetness of your ricotta, this can take anywhere between 15 minutes to two hours.
- Preheat oven to 375F/ 180C.
- In a large bowl, whisk eggs vigorously (if you're feeling industrious, beat the eggs with an electric blender to a perfect fluff; this produces even nicer pancakes, but isn't necessary). In a small bowl, mix vanilla extract, honey and lemon zest and juice thoroughly, eliminating clumps, and add to egg batter. Add ricotta cheese and fold very gently, without disturbing and breaking the egg batter too much. Add flour in batches, folding only until combined.
- Cover a baking sheet with parchment paper and 2 TBs of canola oil, and distribute the oil evenly, ensuring the sheet is coated. WIth wet hands, create free-form patties of batter, and arrange them on the sheet.
- Bake at a 375F/ 180C oven for 5-7 minutes on one side, and then switch to the grill setting for another 3-5 (pancakes should be yellow and golden, with gentle browning on the peak). Check on the pancakes often - you do not want them to overcook.
User Reviews
Overall Rating
5
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