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Made these today for guests who are both on a gluten free diet. He for arthritis,
and she because of Celiac disease.
The raved about them.
(serves 2-3)
1 cup light ricotta cheese, well drained.
4 eggs separated; beat whites
1/2 cup rice flour (may use part corn startch and part rice flour)
1/4 cup sugar
juice and zest of a lemon
pinch of nutmeg
1 Tbsp. melted unsalted butter
Mix these ingredients together, then add the stiffly beaten egg whites. Fold
them in 1/3 at a time.
Cook the pancakes on a griddle at 300°. They burn quite easily so don't go too hot.
Topping: heat together, 1/3 cup lemon juice, 1/4 cup icing sugar. Brush over the top of pancakes, sift extra sugar on top. Serve with maple syrup, or raspberry syrup or do a fruit compote with blueberries, raspberries and blackberries. (Costco mix). Thicken it with corn startch.
A tip from a lady with Celiac disease. She said when using rice flour instead of normal flour in a recipe, to cut back a little on the rice flour or it makes the baking heavy. In the above recipe I used the same amount (1/2 cup) but added the juice of the lemon.
Ethel
Brooks Place Bed & Breakfast
Edmonton, Alberta
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