The Best Gluten Free Ricotta Pancakes
Once you have had a ricotta pancake, you'll never go back to the plain ol' original ones again!
Equipment
- Non stick frying pan or griddle
- Large cookie scoop
Ingredients
- 1½ Cups Bob's Red Mill Gluten Free 1-1 Baking Flour
- 3 Tbsp Granulated Sugar
- 2 Tsp Baking Powder
- ½ Tsp Baking Soda
- ½ Tsp Salt
- ¾ Cup Milk
- 3/4 Cups Ricotta Cheese
- 3 Large Eggs
- 2 Tsp Vanilla Extract
- 1 Tbsp Lemon Zest
- ¼ Cup Lemon Juice
- 3 Tbsp Butter Melted
Instructions
- In a large mixing bowl, combine gluten free flour, sugar, baking powder, baking soda, and salt.
- Whisk to combine.
- In another bowl, combine milk, ricotta, eggs, vanilla, lemon zest, lemon juice, and melted butter.
- Whisk to combine
- Add the wet ingredients to the dry ingredients, and whisk to combine.
- Let rest for 5 minutes
- While the batter is resting, preheat a non-stick frying pan over medium heat.
- Using a large cookie scoop, scoop batter into the frying pan, and lightly spread the batter out into a 5 inch round
- Cook until the bottom is brown, the edges are matte, and the bubbles that pop up around the edges pop and stay as a hole. Then flip to the other side. Cook roughly 3-5 minutes per side.
- Stack 'em up and serve!