Baked Ricotta Pancakes

Light and cheesy, these baked, gluten-free lemon ricotta pancakes - the original latkes - are punctuated with lemon zest and juice, and are best served dusted with a generous sprinkling of icing sugar and drizzled with more lemon. They are also similar to Russian syrniki.

Gather Your Ingredients -PANCAKES-

– Ricotta drained well – Eggs – Vanilla (optional) – Juice and zest of ½ lemon – Honey or maple syrup – Gluten-free flour

 Drain ricotta well - depending on the wetness of your ricotta, this can take anywhere between 15 minutes to two hours.

Let's Make The Dish!

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).

Let's Make The Dish!

In a small bowl, mix vanilla extract, honey and lemon zest and juice thoroughly, eliminating clumps, and add to egg batter.

Let's Make The Dish!

Add ricotta cheese and fold very gently, without disturbing and breaking the egg batter too much. Add flour in batches, folding only until combined.

Let's Make The Dish!

With wet hands, create free-form patties of batter, and arrange them on the sheet.

Let's Make The Dish!

Bake 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).

Let's Make The Dish!

Best served dusted with a generous sprinkling of icing sugar and drizzled with more lemon.

Enjoy!

Low Carb Pancake Recipe

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