I love pancakes. I remember eating chocolate chip pancakes almost every weekend when I was a child and thinking they were the best thing on earth. As I got older, my taste buds changed a bit and I started to prefer blueberries to chocolate chips and real maple syrup to that plastic bottled corn syrup I would sneak at my grandmother's house.
When I started avoiding gluten in 2010, I thought my pancake love affair was over. For years, the only gluten free pancakes I ate were dense, dry and (I'll just say it) awful. When GF all-purpose flours started being awesome (or at least somewhat akin to "real" flour), my determination to create fantastic pancakes was renewed. I've developed a pretty great, basic GF pancake recipe that I can share sometime soon, but I am REALLY EXCITED about this one: Ricotta pancakes! They are light, delicious, a beautiful texture and the perfect weekend breakfast. I added some cinnamon to these because Fraser was my sous chef this morning and to him, it isn't breakfast if cinnamon isn't involved. Check out our recipe after the cut!
Cinnamon Ricotta Pancakes
3/4 cup all-purpose flour (I used GF, you can use whatever you'd like!)
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2 eggs separated
2/3 cup buttermilk (make this by squeezing a tsp of lemon juice into milk and letting it sit for a few minutes)
1 tsp vanilla extract
1 tsp cinnamon (optional)
Butter for the skillet
Maple syrup (the kind that actually comes from trees)
In a bowl, whisk together flour, baking powder, salt, cinnamon and sugar in a small bowl. In a second bowl, whisk together the ricotta, egg yolks, vanilla and buttermilk. In third bowl, beat your egg whites until stiff peaks form. Carefully stir the ricotta mixture into the dry ingredients until just combined. Fold in the egg whites. Heat your skillet on medium-high and melt a tablespoon of butter. For each pancake, dollop about a 1/4 cup measure of the batter on the skillet. Flip when bubbles appear in the center of the pancake. Cook on both sides until golden brown. Repeat, using all the batter.
Serve your pancakes with warmed maple syrup and more butter. The perfect weekend breakfast!
Hi! I'm Erin.
I'm a working mama, wife, writer and owner of a little red house. I'm trying to sort through the noise and live a life that is genuine, happy and grounded in simplicity.