RECIPES > BREAKFAST
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
Gluten-free baking powder
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.
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.
Serve with banana and maple syrup, mixed berries and a dusting of icing sugar, or whatever takes your fancy!
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
(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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