These pancakes are featherlight and perfect as a summer breakfast or afternoon snack. There is very little sugar in the batter which is great for those looking for a low-sugar snack or for keeping the sugar down with children. Any extra sweetness needed can be compensated with the fresh strawberries, jam and extra sprinkling of sugar. Who knew that pancakes can be healthy!

Pancake batter improves when left to rest for at least 30 minutes, but if you are after the fluffiest and best-looking pancakes, make the batter before you go to bed and add the whisked egg whites in the morning. Making them for breakfast will be a breeze and so impressive!

GLUTEN-FREE LEMON & RICOTTA PANCAKES
Ingredients:
  • 240g ricotta cheese
  • 3 eggs, separated at room temperature
  • 1 tablespoon white sugar
  • Lemon zest of 1 lemon (use lemon pieces for serving)
  • 70g store-bought gluten-free flour or homemade gluten-free flour blend
  • 20g butter at room temperature

Serve with fresh strawberries, extra white sugar and lemon pieces and a dollop of strawberry jam on the side

Step by Step Instructions

1. Break up the ricotta in a medium bowl using a fork

2. Add the egg yolks, sugar and lemon zest. Whisk thoroughly until the batter is somewhat smooth.

3. Sieve the flour into the mixture and fold in gently

4. Let the batter sit for at least 30 minutes or cover and leave in the fridge overnight

5. When ready to fry the pancakes, whisk the egg whites in a clean glass or ceramic bowl until they form stiff peaks. Do not over-whisk them to the dry stage.
6. Slowly add the egg whites to the ricotta mixture and fold in well each time
7. Heat up a non-stick frying pan or a cast iron griddle to medium high
8. Test to see if the heat is ideal by sprinkling some water on the surface. The droplets should dance in the pan.
9. Brush the pan with a thin film of butter by using a silicone pastry brush or a folded wad of paper towels, being careful not to burn yourself!
10. Pour the ricotta mixture in the pan by using either a normal size ice-cream scoop or a ¼ measuring cup. Spread the batter with the back of a spoon to form a 10cm round pancake.
11. Cook for 1-2 minutes until the bottom is golden then flip over and repeat on the other side for another 1-2 minutes
12. While making the rest of the pancakes, cover the cooked ones on a plate with some foil to keep them warm
13. Serve with fresh strawberries, extra white sugar and lemon pieces and a dollop of strawberry jam on the side

Makes approximately 12 pancakes

Make these into minipancakes for children to enjoy dipping into jam or serve at birthday parties with a strawberry piece on top of each mini pancake