Have you ever had an idea that you couldn’t shake until you brought it to life? Maybe it was a craft project, a trip you had in mind, or a specific outfit you needed to get. For me, it’s always recipes. I’ve woken up in the middle of the night dreaming about food and quickly adding my ideas to a list on my phone so I don’t forget them by morning. This recipe is one of those. I’ve been dreaming about these gluten-free ricotta lemon pancakes with blueberry syrup, and I finally put the idea into action in the kitchen!

Preparation Time

15 minutes

Cooking Time

10 minutes

Ingredients

12

Serves: 4

Ingredients:

• 2 cups gluten-free flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup ricotta cheese
• 1 cup milk
• 2 tablespoons extra virgin olive oil
• 1 whole egg
• 2 tablespoons granulated white sugar
• 2 teaspoons vanilla extract
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice

Instructions:

1. In a large bowl, combine the gluten-free flour, baking powder, baking soda, and salt. Whisk everything together and set aside.
2. In a separate smaller bowl, mix the ricotta cheese, milk, olive oil, sugar, vanilla extract, and egg. Whisk until fully combined. Then, add the lemon zest and lemon juice, mixing them in.
3. Gradually add the ricotta mixture into the flour mixture and stir until everything is incorporated.
4. Let the batter rest for 10 minutes to thicken. Meanwhile, place a skillet on the stove over medium heat.
5. Use a ¼ cup measure to pour the pancake batter onto the skillet. Flip them when you see bubbles forming on the surface.

This recipe yields 16 pancakes.

Notes:

For a quick blueberry syrup, take 1 cup of frozen blueberries, ½ cup of water, ½ cup of sugar, and the juice of the remaining half of the lemon. Place everything in a saucepan over medium heat. Once it boils, reduce the heat and simmer for about 5 minutes. Remove from the heat and let it cool.