What's Cooking on Saturday Morning?...Ricotta Pancakes

This is my daughter's favorite recipe as of late. It is a Nigella Lawson creation that she found on an internet search. It is simple too. Though the recipe in it's original version is not gluten free, we simply substitute with our favorite GF flour to replace the all purpose flour. My daughter also uses canola oil instead of nut oil- your choice. The texture is nice and fluffy- and they taste Good. Enjoy!

Ricotta Pancakes

Ingredients

• 250g ricotta cheese (1 cup)
• 125ml semi-skimmed milk (1/2 cup)
• 2 large eggs, separated
• 100g plain flour (gf remember!- about 3/4 of a cup)
• 1 teaspoon (gf) baking powder
• Pinch salt
• 2 teaspoons groundnut oil (canola works just fine)

To Serve:

• 250g (1 cup) strawberries, chopped (or other berries of your choice)
• My daughter loves hers with strawberry jam.

Method

1. Put the ricotta, milk and egg yolks into a bowl and mix well to combine. Stir in the flour, baking powder and salt and gently whisk to make a smooth batter. Beat the egg whites until they become foamy - this isn't hard work even, whisking by hand, which is all that's needed here - and then fold them into the ricotta mixture.
2. Heat the oil in a large frying pan and drop in heaped dessertspoons of batter.
3. Cook the pancakes for about 1 minute until golden and then flip them over and cook for another minute. Keep the cooked pancakes warm, by tenting with foil on a large warmed plate, while you work your way through the batter, and then serve with syrup - if you must - and strawberries.

Serves: Makes about 25.