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Gluten-free buckwheat and ricotta pancakes
Gluten-free buckwheat and ricotta pancakes
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Light and creamy gluten-free pancakes made with buckwheat and rice flour, buttermilk, and ricotta.
Ingredients:
  • 3 mandarins, peeled, segments separated
  • Juice of 1 mandarin
  • 89.38 gm honey, plus extra to drizzle
  • 175.00 gm buckwheat flour
  • 42.90 gm rice flour
  • 12.00 gm gluten-free baking powder
  • 345.80 gm buttermilk
  • 350g fresh ricotta, crumbled
  • 8.80 gm vanilla extract
  • 50g butter, melted
  • 83.33 gm thickened cream
  • 82.50 ml gluten-free lemon curd
  • 40.00 ml chopped shelled pistachio kernels, toasted
Instructions:
  • In a small saucepan over medium heat, combine mandarin segments, juice, and honey. Simmer without a lid for 5 minutes until the syrup thickens slightly. Let it cool for 10 minutes before serving.
  • In a large bowl, mix together the flours, sugar, and baking powder. Create a well in the center. In a separate medium bowl, whisk together the buttermilk, 150g of ricotta, egg, and vanilla. Pour this mixture into the well of the flour mixture and stir until just combined.
  • Preheat a large non-stick frying pan over medium heat and brush it with melted butter. Pour 1/4 cup of batter into the pan and spread it out to form a round pancake. Cook for 2 to 3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until done. Transfer to a plate, cover loosely to keep warm, and repeat with the remaining batter, brushing the pan with melted butter for each batch, to yield 12 pancakes in total.
  • Using an electric mixer, whip together the cream and remaining ricotta until creamy, then gently fold in the lemon curd.
  • Top golden brown pancakes with a luscious ricotta cream, zesty mandarin mixture, crunchy pistachios, and a drizzle of extra honey for the perfect finishing touch.

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