Ingredients

  • 1/2 cup gluten free all purpose flour
  • 1/2 teaspoon baking soda
  • 1 tablespoon brown sugar (palm sugar can be used for low-glycemic alternative)
  • 6 medium eggs (separated, farm fresh preferably)
  • 1 1/2 cups ricotta cheese (as fresh as possible)
  • 1/2 orange (lemon can be substituted as well)
  • butter

Directions

  1. Measure out all of your ingredients and separate eggs, as this will make the preparation more seamless.
  2. In your KitchenAid® Stand Mixer using the whisk attachment, add ricotta cheese, baking soda, salt, orange zest and egg yolks, thoroughly combining on slow to medium speed.
  3. Remove mixture and place into a large mixing bowl and set aside. Sift in gluten-free flour separately into batter.
  4. Wash out the KitchenAid® Stand Mixer mixing bowl and whisk attachment, making sure to completely dry in the inside of the bowl. Make sure the mixing bowl is cool after washing. You can throw into the freezer for a few minutes to cool off.
  5. Next place the egg whites into the mixing bowl, beating the egg whites until they begin to form peaks. You want the egg whites to be firm but supple. This is a critical part of the recipe, as the whipped egg whites add the lightness to the pancakes.
  6. Once the egg whites have reached their peak perfection, slowly fold the egg whites into the ricotta mixture in the large mixing bowl by hand. It’s important to slowly incorporate the egg whites so the end result is a light and fluffy pancake.
  7. Heat a griddle, cast-iron or non-stick pan over medium-high heat. Cooking surface is ready when a drop of water sizzles away completely. Lower the heat to medium, and place enough butter to coat the griddle or bottom of pan.
  8. Slowly drop the batter onto the griddle or pan (1/2 cup measuring cup works well and creates perfect size pancake).
  9. Make sure not to overcrowd the griddle or pan. The pancakes will begin to set-up around the edges and puff up creating little bubbles on the surface.
  10. Flip the pancake over and cook another 1-2 minutes. Repeat until remaining batter is completely used.
  11. You can keep the pancakes warm in the oven at 150-200°F while you finish off the remaining batter or serve at once with your favorite topping.
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NutritionView more

350Calories
Sodium16%DV380mg
Fat40%DV26g
Protein39%DV20g
Carbs3%DV9g
Fiber4%DV1g

PER SERVING *

Calories350Calories from Fat230
% DAILY VALUE*
Total Fat26g40%
Saturated Fat13g65%
Trans Fat
Cholesterol380mg127%
Sodium380mg16%
Potassium250mg7%
Protein20g39%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate9g3%
Dietary Fiber1g4%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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