Fluffy Gluten Free Ricotta Pancakes

Ingredients:

• 1-1/4 cups Carla's Gluten-Free All-Purpose Flour Blend
• 3 tablespoons granulated sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1 cup gluten-free ricotta cheese*
• 1-1/4 cups milk of choice
• 4 tablespoons butter, melted and slightly cooled
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon grated lemon or orange zest (optional)
• 1 teaspoon pure vanilla extract (1/2 teaspoon, if adding citrus zest)
• Pure maple syrup and/or confectioners' sugar for topping

Instructions:

1. In a large bowl, whisk together the flour blend, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the egg, ricotta cheese, milk of choice, melted butter, vinegar, and any zest, if using; set aside. Add additional milk or flour to thin or thicken as needed.
3. Pour the liquid mixture into the dry mixture and whisk until just combined.
4. Preheat an large, oiled skillet over medium heat.
5. Pour 1/4 cup scoops of batter into the skillet allowing room for a spatula to turn them over. Cook for about 2 minutes on the first side, flip over, and cook for an additional 1-1/2 minutes or until golden brown on both sides.
6. Serve immediately or keep in a warm oven., and repeat with remaining batter, using remaining vegetable oil only if necessary. Serve warm with maple syrup.
7. Stack three on each plate and layer with fruit if desired. Top with pure maple syrup and/or confectioners' sugar.

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