Adapted from Luke Mangan’s Lemon and Ricotta Pancakes. This is a gluten free version that is still light and fluffy. You can play around with the flour you use, try substituting 60g of the required flour with coconut flour (you will require more milk as the Coconut flour sucks up the moisture).

Serves 4

Ingredients

5 XL eggs (70g) separated

225g gluten free plain flour

2 ½ tsp GF baking powder

1 –1 ¼ cup of milk (this will vary with the different GF flours)

(Extra approx ¾ cup of milk will be required if coconut flour used)

300g ricotta – low fat or full cream

Butter unsalted for cooking pancakes or canola spray.

Maple syrup to serve

Sour light cream to serve

Mixed berries or fresh berries to serve

Fried bacon optional to serve

Instructions

Pre heat the oven to 100C (this will be to keep the pancakes warm once cooked).
Mix egg yolks and 1 cup milk together.
Sift and mix the dry ingredients together in a large bowl.
Combine flour, egg mix and crumble the ricotta into the mix. If you want a smooth mix then use a hand mixer to combine.
Beat the egg whites together with a clean mixer until stiff and gently fold in 3 batches into the batter.
The batter should be thick but still wet and pourable. Add more milk if required, you want the batter to run a bit so that when you put some on the pan it will spread.
Using 1 or 2 non-stick pans heat them up on the stove (approx. medium heat) and add a small nob of butter (or canola spray) for each batch being cooked.
Using a ½ cup measuring cup, pour batter onto the pan.
(I like using a stainless ½ cup measure for scooping as it allows me to spread the batter with its base a bit once on the pan.)
It should be about ¼ – ½ cm thick.
Once the bubbles start to burst, flip the pancake over and cook the other side.
They will be cooked once golden brown and bouncy in the middle.
Once each is cooked put the pancakes into a heat proof dish and keep warm in the oven.

Serving

Serve with maple syrup, a dollop of sour cream, berries and some fried bacon rashers.