After my miserable failure of an attempt at gluten free lemon-filled donuts, I was inspired by a co-worker to use one of the remaining sweet lemons to make lemon-ricotta pancakes, which her and her husband had eaten at Jam, one of
’s many delicious breakfast places. Portland
Lemon. Ricotta. Pancakes. Need I say more?
I could imagine their spongy, light texture and tangy-lemony flavor before I even began plotting my recipe. I imagined them accompanied by lemon curd or maple syrup or even the marionberry jam we still had in the freezer from this past summer’s jam session.
Once imagined, I couldn’t stop thinking about it. It didn’t take me long to find the gluten-filled version of a recipe for them, easy to adapt because it only called for a half cup of flour. So, we had breakfast for dinner one night last week, complete with grapefruit mimosas, fried potatoes, and mango-fruit.
The last lemon was used to make my favorite lemon-scented white chocolate cookies for our little get-together we had this past weekend. (They were a huge hit!)
Gluten free lemon-ricotta pancakes
I adapted this recipe straight from the Gourmet magazine (1991) recipe that’s floating around the internet. Since it only calls for ½ cup flour, I imagine the type of gluten free flour you use here doesn’t change the final results much, but would probably be particularly good with almond flour or buckwheat flour, if you don’t tolerate tapioca or sorghum.
4 eggs, separated
1 1/3 cups ricotta
1 ½ tablespoons sugar
Zest of one meyer lemon
¼ cup sorghum flour
¼ cup tapioca flour
¼ teaspoon baking powder
Blend flours and baking powder in a small bowl. Set aside.
In another bowl, whisk the yolks, ricotta, sugar and lemon zest. Stir in flour mixture.
Using and electric mixer, beat the egg whites until stiff peaks form. Stir ¼ of the egg whites into the flour-yolk-ricotta mixture, then gently fold in the remaining egg whites.
Heat a nonstick skillet over medium-ish heat (I used just slightly lower than medium heat on my stove). Using a ladle or measuring cup, scoop mixture onto skillet and cook pancakes for about a minute or two on each side. These seemed to cook up much faster than traditional pancakes.
I always put a plate in the oven, on at 200F, and stack cooked cakes on the plate to keep warm until all of the cakes are cooked.
Serve with maple syrup, berry jam, or lemon curd (or all three!).