Gluten-free rice pancakes with ricotta and lemon

Ingredients

• 150 g rice flour
• 1 tsp gluten-free baking powder
• 1 tbsp sugar
• Pinch of salt
• 250 g ricotta
• 2 eggs
• Zest of 1 lemon
• 1 tbsp lemon juice
• 80 ml milk (or plant-based milk)
• Butter or neutral oil for frying
• Greek yogurt, fresh fruit and honey for serving

Instructions

1. 1

   Whisk the rice flour, gluten-free baking powder, salt and sugar together in a large mixing bowl.Add the ricotta, eggs, lemon zest, lemon juice and milk. Stir gently until you have a smooth batter. Let the batter rest for 5 minutes so the rice flour can absorb the liquid.Heat a little butter or oil in a frying pan over medium heat.Spoon a heaped tablespoon of batter per pancake into the pan. Cook 2 to 3 minutes per side until golden brown and cooked through. Do not press them flat.Keep the cooked pancakes warm under aluminum foil while you cook the rest.Serve the pancakes immediately with Greek yogurt, fresh fruit and a drizzle of honey. Grate a little extra lemon zest over the top for a fresh finishing touch.