Gluten-Free Lemon Ricotta Pancakes

Hi Bakers,

Pancakes cooking on the griddle sounds like the ultimate Saturday morning breakfast to me! Hot buttered Lemon Ricotta Pancakes are a dreamy variation of my favorite gluten-free buttermilk pancakes. Rich, but light and lemony, with a generous amount of fresh berries and a crunchy sugar sprinkle on top. Adding whipped cream is also encouraged. You need to eat these! ~Carolyn

Dry Ingredients

1 1/2 cups Cup4Cup gluten-free flour

1/4 cup yellow corn meal

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 tablespoons lemon zest

2 tablespoons unsweetened applesauce

Garnish

whipped cream

fresh berries

fresh lemon slices

In a medium-sized bowl, whisk the dry ingredients together except for butter. Cut in the butter with a pastry blender or fork. Set aside. In a large bowl, whisk together wet ingredients until thoroughly mixed. Add the dry ingredients and stir with fork or dutch whisk until just combined. Scoop onto a hot, generously buttered griddle and cook until brown on one side. Flip when the bubbles stay open on the top side. Cook until browned on the bottom and firm but tender on top. Pancakes should spring back when touched. Serve with butter and sprinkle of sugar. Top with berries, whipped cream and a lemon slice.

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