Gluten-Free Lemon Ricotta Pancakes

Hi Bakers, Cheese in a sweet gluten-free pancake?? Think creamy like cream cheese and how good that tastes with sweet flavors. Ricotta cheese is mild but adds a rich, buttery flavor perfect with tart lemon and a touch of crunchy cornmeal. These pancakes are a fabulous variation of my favorite and I couldn’t stop eating them plain! Wow, these are good and well worth making. I hope you try these soon and are having this delicious breakfast too -Carolyn

Gluten-Free Lemon Ricotta Pancakes

Dry Ingredients

1 1/2 cups Cup4Cup gluten-free flour

1/4 cup yellow cornmeal

1 teaspoon sweet rice flour

3 tablespoons granulated sugar 

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons cold butter

Wet ingredients

2 large eggs

1 cup milk

1/2 cup full-fat ricotta cheese

1/4 cup fresh lemon juice

2 teaspoons lemon zest

2 tablespoons unsweetened applesauce

Whisk dry ingredients except for butter together in a medium-sized bowl. Cut in butter with a pastry blender or fork. Set aside. In a large bowl, whisk together wet ingredients until thoroughly mixed. Add dry ingredients and stir with a spoon together until just combined. Scoop onto a hot, generously buttered griddle and cook until brown on one side. Flip and cook until done on the other side. Serve with butter and a sprinkle of sugar like I do or your favorite topping. These are good with berries and whipped cream too. Enjoy!