Gluten-Free Lemon Ricotta Pancakes
By America's Test KitchenPublished on June 28, 2016
Time
1 hour
Yield
Makes twelve 4-inch pancakes; Serves 4
Ingredients
3 ½ ounces (99 grams/¾ cup) America's Test Kitchen All-Purpose Gluten-Free Flour Blend ½ teaspoon baking soda ½ teaspoon salt 9 ounces (255 grams/1 cup) whole-milk ricotta cheese2 large eggs, separated, plus 2 large egg whites⅓ cup milk 1 teaspoon grated lemon zest plus 4 teaspoons juice½ teaspoon vanilla extract 2 tablespoons unsalted butter, melted and cooledPinch cream of tartar 1 ¾ ounces (50 grams/¼ cup) sugar 1—2 teaspoons vegetable oil
Before You Begin
We like these pancakes plain or with a drizzle of honey, but we also threw together a quick fruit topping.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside rimmed baking sheet with vegetable oil spray; place in oven. Whisk flour blend, baking soda, and salt together in medium bowl, and make well in center. Add ricotta, egg yolks, milk, lemon zest and juice, and vanilla and whisk until combined. Stir in melted butter.
- Using stand mixer fitted with whisk, whip 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 to 2 minutes. Transfer 1/3 of whipped egg whites to batter and whisk gently until mixture is lightened. Using rubber spatula, gently fold remaining egg whites into batter.
- Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering, 3 to 5 minutes. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using ladle or 1/4 cup measure, portion batter, leaving 2 inches between each portion. Using back of ladle (or spoon, if using measuring cup), gently spread each portion into 4-inch round. Cook until edges are set and first side is deep golden brown, about 2 1/2 minutes. Flip pancakes and continue to cook until second side is golden brown, about 2 1/2 minutes longer. Serve immediately or transfer to wire rack in preheated oven (don’t overlap). Repeat with remaining batter, using remaining oil as necessary.
Time
1 hourYield
Makes twelve 4-inch pancakes; Serves 4Ingredients
3 ½ ounces (99 grams/¾ cup) America's Test Kitchen All-Purpose Gluten-Free Flour Blend
½ teaspoon baking soda
½ teaspoon salt
9 ounces (255 grams/1 cup) whole-milk ricotta cheese
2 large eggs, separated, plus 2 large egg whites
⅓ cup milk
1 teaspoon grated lemon zest plus 4 teaspoons juice
½ teaspoon vanilla extract
2 tablespoons unsalted butter, melted and cooled
Pinch cream of tartar
1 ¾ ounces (50 grams/¼ cup) sugar
1—2 teaspoons vegetable oil
Test Kitchen Techniques
Ingredients
3 ½ ounces (99 grams/¾ cup) America's Test Kitchen All-Purpose Gluten-Free Flour Blend
½ teaspoon baking soda
½ teaspoon salt
9 ounces (255 grams/1 cup) whole-milk ricotta cheese
2 large eggs, separated, plus 2 large egg whites
⅓ cup milk
1 teaspoon grated lemon zest plus 4 teaspoons juice
½ teaspoon vanilla extract
2 tablespoons unsalted butter, melted and cooled
Pinch cream of tartar
1 ¾ ounces (50 grams/¼ cup) sugar
1—2 teaspoons vegetable oil
Test Kitchen Techniques
Ingredients
3 ½ ounces (99 grams/¾ cup) America's Test Kitchen All-Purpose Gluten-Free Flour Blend
½ teaspoon baking soda
½ teaspoon salt
9 ounces (255 grams/1 cup) whole-milk ricotta cheese
2 large eggs, separated, plus 2 large egg whites
⅓ cup milk
1 teaspoon grated lemon zest plus 4 teaspoons juice
½ teaspoon vanilla extract
2 tablespoons unsalted butter, melted and cooled
Pinch cream of tartar
1 ¾ ounces (50 grams/¼ cup) sugar
1—2 teaspoons vegetable oil
Test Kitchen Techniques
Why This Recipe Works
Lemon ricotta pancakes stand apart from the classic versions with their light and creamy interior that is almost soufflé-like, and a subtle milky flavor. While ricotta adds creamy flavor and texture to these pancakes, it also adds weight. To keep the pancakes light, we folded four whipped egg whites into the batter. We also used a combination of baking soda and lemon juice for an extra boost not only to ensure the right ethereal rise, but also to provide a clean, bright flavor that balanced the milky richness of the ricotta. Still, these pancakes seemed a little heavier than we wanted, so we minimized the amount of flour blend, getting it down to just 3 1/2 ounces.
Before You Begin
We like these pancakes plain or with a drizzle of honey, but we also threw together a quick fruit topping.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside rimmed baking sheet with vegetable oil spray; place in oven. Whisk flour blend, baking soda, and salt together in medium bowl, and make well in center. Add ricotta, egg yolks, milk, lemon zest and juice, and vanilla and whisk until combined. Stir in melted butter.
- Using stand mixer fitted with whisk, whip 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 to 2 minutes. Transfer 1/3 of whipped egg whites to batter and whisk gently until mixture is lightened. Using rubber spatula, gently fold remaining egg whites into batter.
- Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering, 3 to 5 minutes. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using ladle or 1/4 cup measure, portion batter, leaving 2 inches between each portion. Using back of ladle (or spoon, if using measuring cup), gently spread each portion into 4-inch round. Cook until edges are set and first side is deep golden brown, about 2 1/2 minutes. Flip pancakes and continue to cook until second side is golden brown, about 2 1/2 minutes longer. Serve immediately or transfer to wire rack in preheated oven (don’t overlap). Repeat with remaining batter, using remaining oil as necessary.
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