Description
These gluten-free lemon ricotta pancakes are light, fluffy, and bursting with fresh lemon flavor. Baked to golden perfection in the oven and finished under the grill for a gentle browning, they make a delightful breakfast or brunch option that is both gluten-free and naturally sweetened with honey or maple syrup.
Ingredients
Main Ingredients
- 1 cup ricotta (drained well)
- 2 eggs
- 1/2 tsp vanilla extract (optional)
- Juice and zest of 1/2 lemon
- 2 tbsp honey or maple syrup
- 3/4 cup gluten-free flour
- 2 tbsp canola oil (for coating the baking sheet)
Instructions
- Drain Ricotta: Place the ricotta in a fine-mesh sieve or cheesecloth to drain excess moisture. Depending on the ricotta's wetness, this can take between 15 minutes and 2 hours to achieve a thick consistency necessary for the batter.
- Preheat Oven: Set your oven to 375°F (180°C) to warm up and prepare for baking the pancakes.
- Prepare the Batter: In a large bowl, vigorously whisk the eggs until slightly fluffy. For an even lighter texture, use an electric blender to beat the eggs, though this step is optional. In a separate small bowl, mix the vanilla extract, honey (or maple syrup), lemon juice, and lemon zest thoroughly to remove clumps, then add this mixture to the eggs. Gently fold in the drained ricotta cheese, being careful not to deflate the egg batter. Finally, add the gluten-free flour in batches, folding gently only until just combined to maintain the batter's lightness.
- Prepare Baking Sheet: Line a baking sheet with parchment paper. Pour 2 tablespoons of canola oil on the parchment and spread evenly to coat the surface to prevent sticking and help achieve a golden bottom crust.
- Form Pancakes: With wet hands to prevent sticking, shape the batter into free-form patties and place them spaced out on the prepared baking sheet.
- Bake Pancakes: Bake the pancakes in the preheated oven at 375°F (180°C) for 5-7 minutes on one side until they begin to set and turn golden.
- Grill for Browning: Switch the oven to the grill (broil) setting, then place the pancakes under the grill for 3-5 minutes until they are golden yellow with gentle browning on top. Monitor them closely to avoid overcooking.
Notes
- Draining the ricotta well is crucial to prevent watery batter and ensure fluffy pancakes.
- Using an electric blender to beat the eggs results in a lighter pancake but isn’t necessary.
- You can substitute honey with maple syrup if preferred for vegan sweetness.
- Wetting your hands before shaping the batter prevents sticking and helps form uniform patties.
- Keep a close eye during the grilling step to avoid burning the pancakes.
