Berries not in season in your area yet? Substitute the strawberries and raspberries for equal amounts mashed banana or the zest of 1 large orange plus 2 tablespoons freshly squeezed orange juice.
Author:Beard and Bonnet
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Yield:8-10 pancakes 1x
1 cup whole milk ricotta
1 cup gluten free all purpose flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
1/8 teaspoon kosher salt
3/4 cup milk
2 eggs separated
1 teaspoon Tahitian vanilla extract
1/2 cup finely chopped strawberries
1/2 cup raspberries
warm maple syrup
If your ricotta is really watery, place it in a fine mesh strainer and drain off the excess liquid about 30 minutes before cooking. If the ricotta is dry you can skip this step.
Whisk together the gluten free flour, baking powder, sugar, and salt in a small bowl. Combine the ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the wet ingredients, stirring gently until just combined.
Beat the egg whites with a handheld electric mixer until stiff. Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites, strawberries and raspberries with a spatula.
Heat a griddle or non-stick skillet over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Pour batter onto the hot griddle by the 1/3 cup full at a time. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining batter.
Serve the pancakes immediately, with warm maple syrup and fresh berries.