The very best gluten-free pancakes

[Yvonne (Vonnie) Mostat, RN]

The very best of Gluten Free Pancakes

1/2 tsp. ground cinnamon

1 vanilla bean pod, scraped or 1 tsp. vanilla extract

1 Cup ricotta cheese 

zest and juice of 1 lemon 

2 tbsp. muscovado sugar or granulated sugar  (Try a baking specialty store for the muscovado sugar

  (I guarantee you will be booked on it for the top of cakes or muffins

1/4 Cup of milk - I have always used 2% milk

2 large beaten, the more you beat it the fluffier your pancakes

1 Cup fresh berries for serving  {I have used frozen blueberries, the bigger the better

1 Cup gluten free flour - I have tried King Arthur Flour, and their baking mix too

     And Pamela's baking flour. My celiac friend loves them and has actually used

     rice flour and had them turn out just as well

1/2 tsp. gluten-free Baking powder

Use butter or cooking spray to coat your frying pan or your grill. If you have a larger grill it will fit four pancakes per grill unit/.  I need the calories so I use butter.

Warm Maple syrup ~ If you are fortunate enough to be able to buy pure Quebec Maple Syrup, or shop at some specialty shop that sell pure maple syrup. Store it in the fridge

       after opening the jar

1.  In a large bowl combine the cinnamon, vanilla, ricotta, lemon zest and juice, sugar, milk and eggs. Stir until well incorporated - about 2 - 3 minutes

2. Stir together the G.F. flour and G.F. baking powder and gently fold into the wet batter.

3.  Can I suggest you use 1  - 2 tsp. of Xanthum gum?  It keeps the pancakes firm, easy to get out of the frying pan and thes do not not break apart. That made me very happy!

4.  Heat your large pan or larger flat cooking surface without letting the pancakes run together.  That is a pain and you cannot keep them nice and rounded if you don't.

Once the pan is hot, reduce the heat to medium-low and add butter or cooking spray to the pan. working in batches, gently scoop about a half cup of batter per pancake and cook until done....  lightly brown... do NOT burn. Gently scoop about 1/2 Cup of batter per pancake into the pan and allow to bubble 1 - 3 minutes Keep your oven on very low temperature. Bake as many as your family will eat, but they do keep well in the fridge overnight if anyone wants another pancake for breakfast or a snack the next morning, or if your children  have hollow legs, let them have a warmed pancake after school. Also, a suggestion ....  use your ice cream scoop to get the right amount of pancake mix to place on the frying pan. That way you have individual smaller pancakes and can put any fruit in them you wish, but do not make a runny fruit or you will have a mess! (I know, I tried it!) If you have a round cookie cutter, use that for smaller pancakes, and scoop the batter out individually. If you are cooking the pancakes during the Summer months you have the opportunity to pick blackberries, and can be brave enough to try slicing small pieces of apple and dip them into the batter before frying...Serve with fresh berries, keep warm and apply maple syrup before service, topped with your fruit  of choice. It will  be well worth the extra trouble! serve on a large, warm fancy platter (if you have one) that you have kept a little warm in your oven... with the door slightly open. Noting worse than a cold pancake! Enjoy!

 

[Scott Adams]

This recipe looks great! The ricotta cheese is an interesting twist.