I love making breakfast foods. It’s probably because I want to own a B&B someday. So in the meantime, I am honing my skills with this fabulous cookbook. One of my favorite recipes that I keep coming back to (which is a rarity for me) is the lemon ricotta pancakes. You can find a similar recipe here. Don’t skip the egg white beating step. It’s important. Also, I recommend using buttermilk instead of milk but that’s up to you.
For the past few months, I have been gluten-free, and have really missed these pancakes, until I stumbled across cup4cup gluten free flour blend. No I’m not a spokesperson for this, but I’m for sure a big fan. Especially now. Especially since you can’t tell the difference in these pancakes. I was in heaven.
And now I leave you with a few pictures of this deliciousness. You must try, gluten free or not.