Gluten Free Vanilla Bean Ricotta Pancakes
Ingredients
2/3 cup (93 g) basic xanthan gum-free gluten free flour blend (61 grams superfine white rice flour + 21 grams potato starch + 11 grams tapioca starch/flour)
1/4 cup (50 g) granulated sugar
1 teaspoon baking powder
2 eggs (100 g, weighed out of shell) at room temperature, beaten
Seeds from 1/2 vanilla bean
1 cup (250 g) low-moisture ricotta cheese (part-skim or whole milk), at room temperature
1/2 cup (4 fluid ounces) milk, at room temperature
2 teaspoons pure vanilla extract
Instructions
In a large bowl, place the flour blend, sugar and baking powder, and whisk to combine. In a separate small bowl, place the eggs, vanilla seeds, ricotta cheese, milk and vanilla extract, and beat to combine well. Create a well in the center of the dry ingredients and add wet ingredients, and beat until smooth. The batter should be pourable.
Heat a griddle or lightly greased nonstick or cast iron skillet over medium heat. Grease it lightly, and pour as many portions of about ¼ cup of batter onto the hot griddle as can fit comfortably, without touching. Allow to cook until large bubbles begin to break through the top of the batter in each pancake and the edges are set (about 1 ½ minutes). With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set (about another 2 minutes). Remove from the skillet, and repeat with the remaining batter.
Adapted from Ricotta Pancakes on page 67 of Gluten Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap (2011).