Mouthwatering Gluten-Free Lemon Ricotta Pancakes with Berry Compote

Allergens

Dairy, Eggs

Ingredients

• 1. 1 cup gluten
• free all
• purpose flour 2. 2 large eggs, separated 3. 1/2 cup whole milk ricotta cheese 4. 1/2 cup almond milk 5. 1 tablespoon granulated sugar 6. 2 teaspoons lemon zest 7. 2 tablespoons freshly squeezed lemon juice 8. 1 teaspoon pure vanilla extract 9. 1/2 teaspoon salt 10. 1 teaspoon baking powder 11. 1 cup mixed berries (fresh or frozen) 12. 1/4 cup granulated sugar 13. 1 tablespoon cornstarch 14. Powdered sugar for dusting (optional)

Instructions

1. In a large bowl, whisk together gluten free all purpose flour, baking powder, and salt. Set aside.
2. In another bowl, combine ricotta cheese, milk, egg yolks, granulated sugar, lemon zest, lemon juice, and vanilla extract. Mix well.
3. Pour the wet ingredients into the dry ingredients, and gently stir until just combined. Do not overmix.
4. In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the batter.
5. Heat a non stick skillet or griddle over medium heat. Coat with cooking spray or a small amount of butter.
6. Pour 1/4 cup of batter for each pancake onto the heated surface, and cook until bubbles form on the surface and edges are set, about 2 minutes. Flip and cook for an additional 1 2 minutes, or until golden brown. Repeat with remaining batter.
7. For the berry compote, combine mixed berries, granulated sugar, and cornstarch in a saucepan over medium heat. Cook, stirring occasionally, until the mixture thickens and comes to a boil. Remove from heat and set aside.
8. Serve the pancakes warm with a dollop of berry compote on top, and dust with powdered sugar if desired.

Chef’s Insight

Make sure to fold the egg whites gently into the batter to maintain their airy texture and create fluffy pancakes.

Notes

For a dairy-free option, use a suitable alternative to ricotta cheese and almond milk. - The lemon zest and juice in the recipe add a fresh, zesty flavor to the pancakes.