Lorem ipsum dolor sit amet, consectetur adipiscing elit. Phasellus ultricies ultricies nulla, convallis maximus lacus imperdiet sed. Etiam gravida arcu eget scelerisque gravida. Donec sit amet lectus feugiat, cursus felis sed, suscipit leo. Nulla facilisi. Phasellus dolor ipsum, convallis in quam nec, lobortis facilisis dolor. Pellentesque purus diam, laoreet vitae erat tincidunt, rutrum imperdiet dolor.
Mauris eu aliquet nibh. Ut imperdiet eros at augue euismod finibus. Fusce eget massa nec arcu laoreet sodales. Maecenas dictum condimentum est, id feugiat odio consequat eget. Curabitur rhoncus ullamcorper dui ut tempor. Duis molestie magna urna. Maecenas non rutrum augue, sed pharetra turpis.
Gluten-Free Lemon Ricotta Pancakes with Honey Mascarpone Cream
It seems like every brunch place in LA and NYC has a version of these on the menu, and why not—they’re almost always irresistible. Here is our easy, gluten-free version topped with honeyed mascarpone whipped cream and fresh blueberries.
- 4 eggs, (separated)
- ¼ cup granulated sugar
- zest of 2 large meyer lemons
- 2 teaspoons vanilla extract
- ½ cup whole milk ricotta cheese
- 6 tablespoons whole milk
- large pinch salt
- ½ cup sifted gluten-free flour, (we use “Cup4Cup” brand)
- butter, (as needed (about 4 tablespoons))
- ½ cup whipping cream
- 1/3 mascarpone
- 2 tablespoons honey
- 1 pint fresh blueberries
- Preheat oven to 250°F.
- In a large bowl, vigorously whisk together egg yolks, sugar, and lemon zest until light in color and thickened, about 2 minutes.
- Add vanilla, ricotta cheese, and whole milk; mix to combine.
- Add sifted flour and mix again to combine.
- Meanwhile, in a separate bowl, beat egg whites with a pinch of salt until they hold stiff peaks.
- Fold 1/3 of the egg whites into the batter to lighten the mixture, then fold in remaining egg whites being careful not to deflate them.
- To cook the pancakes, heat a large non-stick or cast iron pan over medium heat. Add 1-2 tablespoons of butter to the pan and when melted, spoon about 1/3 of the batter into the pan making four 3-inch pancakes. Allow to cook for three minutes (or until the bottom is nicely golden), then carefully flip the pancakes and cook another three minutes on the second side (or until nicely browned on both sides and cooked through in the center).
- Remove pancakes to a baking sheet lined with a cooling rack and keep warm in the oven while you cook the remaining eight pancakes.
While the pancakes cook, whip the heavy cream until it holds soft peaks, then fold in mascarpone and honey.
Serve warm pancakes with the whipped cream mixture and fresh blueberries.
Recipe adapted from Goop.com.
Cras sed arcu vel lorem hendrerit molestie eget non risus. Sed venenatis tempus suscipit. Curabitur nec risus in turpis faucibus lobortis non eu tortor. Nunc feugiat urna eget elementum finibus. Vestibulum ultrices tincidunt turpis, in hendrerit orci ultricies non.
Duis euismod metus a lectus auctor venenatis. Phasellus dictum luctus leo sed consectetur. In auctor ac arcu eu pharetra. Ut faucibus sagittis ante a hendrerit. Sed efficitur quam est, at aliquam dui rhoncus at. Morbi lacinia gravida turpis vel rutrum. Maecenas sit amet augue ac odio viverra egestas id sed felis.
