Lemon Ricotta Mochi Pancakes
A gluten free take on lemon ricotta pancakes. These pancakes are made with lemon juice, ricotta cheese, and sweet rice flour.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 tbsp unsalted butter (melted)
- ½ cup granulated sugar
- 2 eggs
- 1 egg yolk
- 1 cup whole milk
- 1 tsp vanilla extract
- ¼ cup lemon juice
- Zest of 1 lemon
- ½ cup ricotta cheese
- ½ tsp salt
- 2 cups sweet rice flour
- 1 tsp baking powder
Instructions
- 1
Combine sugar and melted butter in a bowl. Whisk until well combined.
- 2
Add the eggs and egg yolk to the bowl. Whisk until combined.
- 3
Add milk, vanilla extract, lemon juice, zest of 1 lemon, ricotta cheese, and salt. Mix until combined.
- 4
Lastly, add in the sweet rice flour and baking powder. Mix until a thick batter forms.
- 5
Heat some butter over medium low heat. Make sure to use a nonstick pan. Don't be afraid to lower the heat if the pan looks like it's getting too hot.
- 6
Use a 1/3 cup measuring cup to spoon the batter into the center of the pan. Move the measuring cup in a circular motion to get the circular disk shape.
- 7
Cook for 2 minutes until bubbles start to appear. Flip and cook another 2 minutes.
- 8
Transfer to a plate and repeat the process with the rest of the batter.
- 9
Top the pancakes with fresh fruit, butter, and a drizzle of maple syrup.