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The Girl & The Fig’s Gluten-Free Ricotta Pancakes with Apple Butter and Whipped Orange Mascarpone

One of our readers told us she had amazing gluten-free pancakes at The Girl & The Fig restaurant in Sonoma, California, so we did the only sane thing to do: hopped in the car, went up there, tried them for ourselves. Then we fell in love and begged for the recipe. Now we can all make outstanding restaurant-quality pancakes at home! Notes: If you don't like citrus flavors, skip the orange zest, and if you don’t have a griddle, make one or two pancakes at a time in a pan, adding a bit of butter between batches.

Servings 16 pancakes

Ingredients

  • 11/4 cups ricotta cheese
  • 8 tablespoons 4 ounces/1 stick unsalted butter, divided
  • 3 eggs
  • 4 cups Pamela’s Baking & Pancake Mix available at stores nationwide and online
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon orange zest
  • 1 cup Apple Butter recipe below; optional
  • 1 recipe Orange Whipped Mascarpone recipe below; optional
  • Powdered sugar for garnish (optional)

Instructions

  1. Place cheesecloth or a paper towel over a sieve and drain the ricotta until relatively dry, at least 30 minutes.
  2. Melt 4 tablespoons of the butter. In a bowl, mix together the eggs, 3 cups water, and the melted butter until combined. Gently mix in the pancake mix until incorporated, then mix in the strained ricotta, vanilla, and orange zest.

  3. Preheat a griddle over medium heat. Melt 1 tablespoon of the butter, then pour 1/2 cup portions of batter onto the griddle. When bubbles begin to form on the top of the pancake, flip and cook until done, about 1 minute longer. Repeat until all of the batter is used.

  4. Garnish with a scoop of Apple Butter, top with Orange Whipped Mascarpone, sprinkle with powdered sugar, and serve.