Elysian Eats: Lemon Ricotta Pancakes with Blueberries

Written by Jessica Comingore

I am not a brunch kind of girl. Truth be told, I am a run out of the house with coffee and maybe a banana type of girl. So, on a rainy morning in my sister’s extra roomy kitchen with a set of willing helpers at my side, I decided it was high time I tried my hand at brunching.

The spread was decadent without being over-the-top. And the results of this gluten-free riff on Gjelina’s lemon ricotta pancake recipe were nothing short of revelatory. I may not have converted to full-blown breakfast lover just yet, but I am already daydreaming about my next fancy pancake party. Yum.

You will need:
2 cups ricotta cheese
2 cups blueberries
1/3 cups plus 4 tablespoons sugar, divided
2 cups gluten-free all-purpose flour
2 tablespoons baking powder
½ teaspoon kosher salt
4 large eggs, separated
2 tablespoons lemon zest
1 ½ cups whole milk
Melted butter
Maple syrup for serving

Place ricotta in a piece of cheesecloth or a nut milk bag over a bowl or strainer and let drain for 15 minutes; set aside.

Combine blueberries, 1/3 cup sugar, and lemon juice in a medium bowl and stir until sugar dissolves; set aside.

Whisk gluten-free flour, baking powder, and salt in a large bowl; set aside. In a medium bowl, beat egg whites until they turn frothy. Gradually beat in 2 tablespoons sugar until the mixture starts forming peaks; set aside. In another medium bowl, whisk egg yolks, lemon zest, and remaining two tablespoons of sugar. Then whisk in milk. Add the yolk mixture to the flour mixture and stir until just incorporated. Fold in half of the egg white mixture until just blended. Fold in strained ricotta, and then fold in remaining egg whites.

Heat a large non-stick skillet over medium to medium-low heat. Brush skillet with butter, then ladle on ½ cup of batter for each pancake, working in batches. Cook until bottom of cake is golden brown and bubble start to form on the top of the cake, then flip cake onto the opposite side until cooked through. (I like to keep an oven-proof dish in the oven at 250-degrees and transfer the finished pancakes to a hot plate as I go.)

Serve with blueberries, berry juices, and maple syrup.

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