Gluten-free Ricotta Pancakes
3 large eggs, separated
3 tablespoons sugar, divided
Zest of 2 lemons
1 tablespoon pure vanilla extract
5 tablespoons butter, melted
1 cup milk or vegan beverage
2 cups of Lulubelle & Co gluten-free pancake mix
¾ cup ricotta cheese
Garnish with your choice: maple syrup, powdered sugar, lemon zest and/or whip cream cheese
2. In a bowl, beat the egg whites with an electric mixer fitted with the whisk attachment until they start to bubble. Sprinkles in 1 tablespoon of the sugar, and continue until soft peaks form.
3. Pour in a large bowl the egg yolks, remaining 2 tablespoon sugar, lemon zest and vanilla, beat with a whisk. Beat in the butter and milk until smooth. Add the pancake mix and stir with a rubber spatula until just combined (do not over mix). Fold the whipped egg whites into the batter until just combined. Gently fold the ricotta cheese into the batter.
4. Pour part of the batter onto the skillet. Once little bubbles form, turn and continue to cook until the pancake is evenly browned on each side. Repeat with the remaining batter.
5. Serve immediately with your choice of garnish.