So, if you’ve got doubts, just fugheddaboudit, they’ll turn out just fine!
Ingredients:
- 8 ounces Ricotta cheese – room temperature
- 4 eggs – separated
- zest of 1 lemon, finely grated
- pinch of salt
Yep…that’s it. How simple is that?
Directions:
- Beat egg whites until stiff peaks form.
- In a separate bowl, beat the Ricotta cheese until smooth and creamy, about 2 minutes. Add the egg yolks, lemon zest and salt, and continue beating until it is very smooth and fluffy.
- Take a scoop of the egg whites, and mix it into the Ricotta mixture to lighten the mixture a bit. Then fold in the remaining egg whites.
- Heat a griddle or skillet over medium heat until hot, then lightly grease the pan with oil (I use a dot of oil, and wipe it around the pan with a paper towel).
- Scoop about 1/3 cup of the mixture onto the griddle for each pancake. The batter will be very fluffy, so you will have to push it down slightly to flatten it out a bit.
- Cook over medium heat until browned on the bottom and the batter is cooked through, about 5 minutes. Yes, it does take longer than “normal” pancakes, but they will not flip properly if you don’t give it enough time. Flip over and cook until the pancakes feel firm to the touch, which is another 1-2 minutes.
NOTE: These pancakes are very light and souffle-like and will deflate slightly if they sit for very long but will still be delicious.
Source: Simply Gluten-Free
See, I've oooohed and aaaahed over the idea of these, but I wonder: do they taste or feel like ricotta? Cause that would be my worry – my husband is anti-ricotta.
Ha, at least I'm not the only one that was hesitant to try them.
I bought a container of Ricotta only because it was half price, so figured…now's a good time to try them! And they do not have any ricotta flavour/texture (none that I noticed, at least). I think because you beat it before & after adding the eggs, it breaks them down nicely.
Pancakes are everywhere lately. These look delicious!
Ricotta! I am so missing out on its yumminess, it's usually only used in pasta dishes at my place… but obviously I'm gonna need to change that
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These are beautiful!! Not a bad idea for something different for dinner. Breakfast for dinner is back!!
O.my.yum!
Lemon pancakes are such a treat! I love that they look just like regular/plain ones and when you bite into them you are plesantly surprised.
I tried these today and I was pretty disappointed. They simple did not form into a cake. I cooked for 5 minutes on medium on a pretty reliable electric grilled, and they folded into a puddle on my spatula. The next batch I waited 8 minutes, same deal. The third batch I let go for over ten minutes, and while I was able to get part of them to flip, they tore into a few pieces, and the side that had been against the skillet was burned quite a bit, it had the flavor and texture of a burned omelet. We ended up eating none, and I was disappointed to have wasted the eggs and the ricotta. I added a packet of truvia and about a 1/4tsp of vanilla, maybe that was my detriment? Nonetheless, I just wanted to offer my experience! I might try again in a smaller batch and add some kind of almond or coconut flour? They look like they’d be beautiful and delicious!
Is it possible that your egg whites weren’t beaten enough, or even over beaten? They can be a tricky thing to get just right. Sorry to hear they didn’t work well for you, they were really quite delicious.