Gluten Free Lemon Ricotta Pancakes

Inn On Randolph

411 Randolph Street , Napa, CA 94559 USA



Ingredients

  • 5 cups Gluten Free Flour blend
  • 1 cup Sugar
  • 1 teaspoon Salt
  • 4 cups Ricotta
  • 1 cup 1/2 and 1/2
  • 3 Zest and Juice for Meyer Lemon
  • 15 Eggs - Large and separated
  • 8 tablespoons Unsalted Butter - melted and cooled

Instructions

  1. 1) Stir together flour, sugar and salt. In a separate bowl, whisk together the zest, ricotta, lemon juice, egg yolks, half & half and butter. Mix the wet ingredients into the dry and stir until just combined.
  2. 2) Whip the egg whites to firm peaks and gently fold into batter
  3. 3) Heat griddle to medium heat. Cook pancakes about 2 minutes on each side.
  4. 4) Serve with a drizzle of maple syrup and chiffonade of basil
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Gluten Free Lemon Ricotta Pancakes

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