Lemon Ricotta Pancakes (Gluten-Free, Baked)
Try this Lemon ricotta pancakes gluten-free baked recipe or contribute your own.
Try this Lemon ricotta pancakes gluten-free baked recipe or contribute your own.
- Carbohydrate 5.84552499674934 g
- Cholesterol 1.63333333333333 mg
- Fat 0.359543333333333 g
- Fiber 0.0093333334645209 g
- Protein 1.3657933333215 g
- Saturated Fat 0.223801666666667 g
- Serving Size 1 1 pancake (46g)
- Sodium 43.0931666665089 mg
- Sugar 5.83619166328482 g
- Trans Fat 0.018501 g
- Calories 32 calories
Step-by-step
- Drain ricotta well - depending on the wetness of your ricotta, this can take anywhere between 15 minutes to two hours.
- Preheat oven to 375F/ 180C.
- In a large bowl, whisk eggs vigorously (if you're feeling industrious, beat the eggs with an electric blender to a perfect fluff; this produces even nicer pancakes, but isn't necessary). In a small bowl, mix vanilla extract, honey and lemon zest and juice thoroughly, eliminating clumps, and add to egg batter. Add ricotta cheese and fold very gently, without disturbing and breaking the egg batter too much. Add flour in batches, folding only until combined.
- Cover a baking sheet with parchment paper and 2 TBs of canola oil, and distribute the oil evenly, ensuring the sheet is coated. WIth wet hands, create free-form patties of batter, and arrange them on the sheet.
- Bake at a 375F/ 180C oven for 5-7 minutes on one side, and then switch to the grill setting for another 3-5 (pancakes should be yellow and golden, with gentle browning on the peak). Check on the pancakes often - you do not want them to overcook.
Substituting oat flour for the specified gluten-free blend introduces a denser crumb and a distinctly nutty flavor profile that alters the final texture entirely. Whole milk ricotta yields a creamier interior than part-skim versions, but moisture management remains critical regardless of fat content. Suspending the cheese in a fine-mesh strainer for at least 30 minutes prevents excess whey from thinning the batter and creating a soggy baked product.
Acidity from fresh lemon juice and zest pairs well with bitter greens or cured meats, providing a sharp contrast to the rich dairy base. Serving these baked cakes alongside peppery arugula dressed in a simple lemon vinaigrette balances the sweetness of honey or maple syrup. Crispy bacon or salt-cured ham also complements the citrus notes effectively.
An electric hand mixer aerates the eggs efficiently, though a standard wire whisk works adequately if operated vigorously to incorporate air. Preheating the baking sheet with canola oil at 375 degrees Fahrenheit ensures the bottom surface browns properly without sticking to the parchment paper. Monitoring the oven closely during the final grill phase prevents burning, as the transition from golden peaks to charred edges occurs rapidly.
