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Lemon ricotta pancakes (gluten-free, baked)
Light and cheesy, these baked, gluten-free lemon ricotta pancakes/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 similar to Russian syrniki and not traditional North American ricotta pancakes, so don't expect something like the buttermilk pancakes at The Pancake House. I find that baking these saves you a good amount of calories and effort, without compromising any of the taste - and makes them perfect for pleasing a crowd on a Christmas or Boxing Day brunch.
Servings 6 pancakes
Ingredients
- 1 cup ricotta drained well
- 2 eggs
- ½ teaspoon vanilla (optional)
- Juice and zest of ½ lemon
- 2 TBs honey or maple syrup
- ¾-1 cup gluten-free flour I use the Irresistibles blend and like it a lot, but feel free to go with your favourite blend. I intend to try oat flour next
Instructions
- 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.