Berry Ricotta Pancakes

**found in Glamour Magazine, May 2011

Nothing beats a super amazing gluten-free pancake! Right?  Now of course, this recipe I found was not designed gluten-free.  I just revised it to compliment someone like me, and someone like you.

I must say the picture of these babies in my fashion magazine, made my mouth water.  I felt I needed to spread the LOVE.  Gluten-free love that is.  ; )

Just imagine a pancake filled with berry and ricotta.  Delicious!

**pic is hard to see, but AMAZING!

Berry Pancakes with Ricotta and Maple Syrup.  YUM, YUM!

1 lemon

1 pink fresh or thawed frozen raspberries

1/3 cup plus 1 tbsp. sugar

2 cups all purpose gf flour (try bob's red mill)

1/4 tsp. salt

1 tbsp. baking powder

1/2 tsp. Xanthan Gum

1 cup part-skim ricotta cheese

1 1/4 cup milk (can use almond milk, soy milk, coconut milk or a mix of both along with buttermilk) (buttermilk makes it so much more thick and creamy)

4 large eggs, separated

Maple syrup for serving (Make sure the one you buy is GF, some do have additives).

1. Working over a bowl, use a grater to zest the lemon, being careful not to remove any of the bitter white pith.  Cut the zested lemon into wedges and set them aside.

2.  Add the raspberries to the bowl containing the lemon zest.  Stir in 1/3 cup sugar, gently crushing the raspberries with a wooden spoon.  Set aside while making the pancake batter.

3.  In a medium bowl, combine the flour, salt, 1 tbsp. sugar and baking powder.  Don't forget the Xanthan gum!  So important!  In another bowl, beat the ricotta cheese with milk and egg yolks.  Add the flour mixture to the ricotta mixture, and stir until just combined.  Let the batter sit for 10 minutes.

4.  Beat egg whites with a handheld mixer until they hold soft peaks.  Next, gently fold the raspberries with their juices into the batter, and then fold in the egg whites (you want little clumps of whites in batter.  The important thing is to NOT over mix it).

5.  Heat a large nonstick skillet over moderately low heat.  Melt 1/2 tbsp. butter at the center of the skillet, where you will spoon the batter.

6.  Spoon the batter into the hot skillet, directly onto the melted butter

7.  Cook each pancake until the bottom is golden brown and the bubbles on the surface begin to break, about two minutes.  Using a spatula, flip the pancake quickly.  Cook until golden brown, about 1 minute longer.

8.  Serve finished pancakes with maple syrup and lemon wedges.

Enjoy! xoxo Julie

http://www.goodiegoodiegluten-free.blogspot.com/