In this light and soft Kitchen Wisdom Gluten Free Ricotta Pancake recipe, the ricotta and eggs lift and provide abundant flavor. I use a bit of maple syrup to sweeten and add a hint of extra flavor to the pancakes. The maple also helps contribute to a beautiful caramel color which tantalizes the taste buds. Use a good quality super smooth ricotta that is not very wet. The main secret to a delicious pancake is a hot buttered surface, I use a comal but any seasoned skillet, griddle or fry pan will do. Gluten free pancakes are one of those delights which can be challenging to have prepared in food service settings without cross contact. The major commercial kitchen hot spot hazards tend to be gluten rich particulate matter in the air; gluten contact via the cooking surface or via a shared utensil.
Yields approximately 20, 4” round pancakes
1 cup Ricotta
2 Eggs
2 tablespoons melted Butter
½ teaspoon gluten free Vanilla Extract
2 teaspoons VT Pure Maple Syrup
½ cup + 2 tablespoons gluten free Millet Flour
½ cup gluten free White Rice Flour
6 tablespoons gluten free Tapioca (arrowroot or potato) Starch
Pinch Salt
1 ½ teaspoons gluten free Baking Powder
½ teaspoon gluten free Guar Gum
1 ¼ cup Milk (dairy or non flavored soy or almond)
VT Pure Maple Syrup (to taste)
Bring ricotta, eggs and milk to room temperature. Place all of the dry ingredients (millet, white rice flour, tapioca starch, baking powder, guar gum, salt) in a small bowl and whisk together to completely combine and set it aside. Melt the butter and set aside.
In the bowl of mixer, beat together the ricotta, eggs, maple syrup, vanilla extract and melted butter until smooth and thoroughly combined. Gradually add the flour mixture, scrape down the sides of the bowl. Loosen the batter by gradually pouring in the milk while gently mixing. A thicker batter will provide a thicker and higher pancake and a looser batter will yield a thinner pancake; add or subtract milk according to your personal pancake texture preference.
Heat a pan to hot, place butter on surface and quickly ladle enough batter to cover a circumference of your preference, here they are pictured with a 3.5” diameter. Cook for scant 2 minutes, flip and repeat. Serve immediately with a generous amount of VT Pure Maple Syrup. My friends at L&J Sweet Stuff VT Pure Maple Syrup & Maple Cream recommend warming your maple syrup in a butter warmer or microwave before serving. The syrup becomes a warm fluid with strong maple essence.
“Maple Ricotta Pancakes” by Liz Conforti, Forget What You Know About Wheat(c) 2015
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Melissa Sargent-Minor of L&J Sweet Stuff VT Pure Maple Syrup & Maple Cream
Sugar Maker Brenda Potter of Potter Family Maple in Berkshire, Vermont
Kitchen Wisdom Gluten Free Maple Recipes:
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