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.
- 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
- fresh berries
- 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.
Adapted from The Kitchn