Served with orange juice and a small fruit salad, these super light and fluffy pancakes are a perfect way to start the day.
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To get the most flavor, I'd add lemon zest instead of lemon juice. Add the zest to the ricotta mixture before folding it into the whipped egg whites; about 1/2 to 1 teaspoon should be plenty, but really, it's to suit your own tastes. Just make sure to be ready with a hot pan before folding everything together. (If you want to try it with a bit of lemon juice, just use less milk). Enjoy!
The texture of the pancakes will obviously be denser if using whole wheat flour. I haven't tried substituting it myself, but because there is such a small amount, they will probably be fine. If you don't like the texture of the pancakes though, next time, try using half all-purpose and half whole wheat.
For most batter recipes that call for all-purpose flour, usually no more than half should be substituted with whole wheat to ensure good results. Hope this helps.
Gluten-free baking can be tricky as there is no exact substitute for wheat flour. Recipes made with wheat free alternative flours will wind up being very different in flavor and texture.
That being said, there are some things you can try. Here is some information and ideas on using alternative flours. Good luck!
Storing the extra batter is not ideal. The beaten egg whites will lose their volume and have an impact on the pancakes once cooked. It is best to cook them off and eat them hot. You can store them after cooking, but they will obviously lose some quality. Cheers!
I seem to recall reading that everything used when whipping egg whites should be fresh cold out of the fridge. But this recipe says to make sure the egg is warm before proceeding. Or am I confusing whipped egg whites with whipped cream?