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  • The Chopping Blog

My New Breakfast Delight

Posted by Maggie on May 8, 2014

I have recently discovered Lemon Ricotta Pancakes. How in the world did I miss them all these years? I could have been wowing my friends and family with their delectability all this time.

They have a light creaminess and bright flavor that sets them apart from your everyday pancake. As soon as I heard about them, my husband and I had friends over for breakfast and they were indeed a big hit.

My friend Tina, who writes a fabulous food blog called Shredded Sprout, first told me about them. Here’s her recipe for Lemon Ricotta Pancakes with Blueberry Compote. I’ve included a gluten free recipe here from my new cookbook, The How Can It Be Gluten Free Cookbook, which was just published by America’s Test Kitchen. I’ve also included the recipe for their gluten free flour blend, which I’ve been using lately with good results.

Lemon Ricotta Pancakes

PancakesPage 38-39

Makes twelve 4-inch pancakes

3 ½ oz (3/4 C) gluten free flour blend

½ t baking soda

½ t salt

9 oz (1 C) whole milk ricotta cheese

2 large eggs, separated, plus 2 large egg whites

1/3 C milk

1 t lemon zest plus 4 t juice

½ t vanilla extract

2 T unsalted butter, melted and cooled

Pinch cream of tartar

1 ¾ oz (1/4 C) sugar

1-2 teaspoons oil


  1. Whisk flour blend, baking soda, and salt together in medium bowl and make well in center. Add ricotta, 2 egg yolks, milk, lemon zest and juice, and vanilla and whisk until combined. Stir in melted butter.
  2. In stand mixer fitted with whisk, whip 4 egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add sugar and whip until glossy, soft peaks form, 1-2 minutes. Transfer 1/3 of whipped egg whites to batter and whisk gently until mixture is lightened. Gently fold remaining whites into batter.
  3. Heat 1 t oil in nonstick skillet over medium heat until shimmering, 3-5 minutes. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using ladle or ¼ C measure, portion batter, leaving 2 inches between each portion. Gently spread each portion into 4-inch round. Cook until edges are set and first side is deep golden brown, about 2 ½ minutes. Flip pancakes and continue to cook until second side is golden brown, about 2 ½ minutes longer. Serve immediately or transfer to a wire rack inside oven preheated to 200 degrees. Repeat with remaining batter, using remaining oil as necessary.

America’s Test Kitchen Gluten Free Flour Blend

GFCookbookPage 13

24 oz white rice flour

7 ½ oz brown rice flour

7 oz potato starch

3 oz tapioca starch

¾ oz (3 T) nonfat milk powder

Whisk all ingredients together.


Topics: lemon, gluten-free, ricotta, breakfast, pancakes, compote, blueberry, flour blend

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