RECIPES > BREAKFAST
RICOTTA PANCAKES
Craving fluffy pancakes? This gluten-free pancake recipe features creamy ricotta and fine rice flour for the best weekend breakfast.
By Lola Workman
MAKES 12 PANCAKES
Ingredients
-
Eggs
2
-
Ricotta cheese
½ cup
-
Vegetable oil
1 tbsp
-
Milk
125ml
-
Rice flour
½ cup
-
Sugar
2 tsp
-
Gluten-free baking powder
1 tsp
-
Salt
½ tsp
Method
STEP 1
In a medium bowl, beat together eggs, ricotta cheese, oil and milk. Stir in rice flour, sugar, baking powder and salt to make a thick batter.
STEP 2
Drop from a mixing spoon onto a medium-hot, greased frying pan and cook until the top is full of small bubbles; turn and cook the second side for about 1 minute. Remove from pan and keep warm while cooking remaining pancakes.
STEP 3
Serve with banana and maple syrup, mixed berries and a dusting of icing sugar, or whatever takes your fancy!
Tips
To evenly cook gluten-free pancakes or pikelets at the low temperature needed, you must ‘season’ the pan before you commence cooking, even if it is a non-stick pan. To do this, melt a teaspoon of butter or margarine in the pan and heat until dark brown and slightly burned. Wipe out the pan with a paper towel and grease again with a small amount of margarine on a paper towel. Regulate your heat to medium and it is now ready to cook your pancakes or pikelets.
Recipe courtesy of Lola Workman wheatfreeworld.com.au
NUTRIENT ANALYSIS
(Not including topping). Based on 6 serves, per serve: Energy: 704kJ; Protein: 6.7g; Fat: 8.1g; Saturated fat: 2.8g; Carbohydrate: 17g (1 exchange)
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