Over the past 5 weeks I have been cooking, styling and photographing over 100 pies for a cookbook that will be coming out in October (explains why the blog has been a little neglected lately). Yesterday we wrapped our final day of shooting and to celebrate I made the team breakfast.

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I have been so inspired lately by the blog Half Baked Harvest. I am wild over her flavor combinations and have been cooking a lot of her recipes. Last week she posted these Lemon Ricotta Pancakes and I couldn’t get them out of my head. I made some Lemon Whoopie Pies for the Pie Book and have been craving citrus flavors ever since. I also had some ricotta cheese left over from making sweet potato gnocchi last week so it’s a no brainer when all the ingredients are already in your refrigerator.

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One of the girls on the cookbook team is gluten-free so I thought that I would try a go at making them minus the gluten – you would have never been able to tell they were missing anything. Infact, the gluten-free baking mix I used had a little grain to it that I really liked. It added a really great texture to the pancake.

Normally I would top them with strawberries but pomegranate arils really elevated the recipe and made them extra special. Oh, and mimosas.

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Cheers to the end of a great cookbook shoot! Can’t wait for you to see it—out later this year. No pie for me for a while … just pancakes, please.

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Gluten-Free Lemon Ricotta Pancakes
3 eggs, separated
3 tablespoons sugar
Zest of 2 lemons
1 tablespoon vanilla
5 tablespoons butter, melted
1 cup milk
2 cups gluten-free pancake mix (I used Pamela’s Baking and Pancake Mix)
3/4 cup ricotta cheese
pomegranate arils, maple syrup, powdered sugar and lemon zest for garnish

In a stand mixer fitted with whisk attachment, beat egg whites until they start to bubble. Sprinkle in 1 tablespoon of the sugar; continue beating until soft peaks form. Set aside.

In large bowl, beat egg yolks, remaining 2 tablespoons sugar, lemon zest and vanilla with whisk. Beat in melted butter and milk until smooth. Add pancake mix, and stir with rubber spatula until just combined (do not overmix). Fold whipped egg whites into batter until just combined. Gently fold ricotta cheese into batter. Batter will be lumpy.

Heat nonstick skillet over medium heat. Pour 3 to 4 tablespoons batter in skillet. Once little bubbles form, turn and continue to cook until pancake is evenly browned on each side. Repeat with remaining batter.

Serve pancakes with your choice of fruit, powdered sugar and/or maple syrup.
(Adapted from Half Baked Harvest). 

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The batter stores really well in the refrigerator so it’s great to make the night before! I also used coconut oil in the pan to cook them with and it gave just the tiniest hint of coconut that was really lovely.


You also might like:

Delightful Strawberry Scones
Banana Waffle French Toast with Coconut Whipped Cream
I’ll make you Banana Pancakes

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