Friday, December 30, 2016

{Gluten-Free} Lemon Ricotta Pancakes with Candied Cranberries #Sponsor

This is a sponsored post written on behalf of Cape Cod Select. All opinions are my own.

I love the tartness of cranberries. So, whenever I see fresh cranberries in our local markets, I swoop in and buy them by the pound. We only get them - fresh - for a couple of months towards the end of the year. I never really thought about frozen cranberries until I was approached to enter the Cape Code Select Blogger Challenge to "use Cape Cod Select’s premium frozen cranberries where 'there are no rules, only originality and the pursuit of great taste!'" Okay!

I considered all sort of possibilities, including Cranberry-Clementine Gin, Olive Oil Cranberry Bundt Cake, and a Cranberry-Cardamom Shrub. But, none of those are new-to-my-blog. I have made Sugared Cranberries, but I've never candied them. I decided that was the route I was going to go...and spoon them on top of some gluten-free lemon ricotta pancakes for breakfast. 



  • 2 cups ricotta
  • 2 T  fresh lemon juice
  • 2 T finely grated lemon zest from an organic lemon
  • 2 C gluten-free all-purpose flour
  • 2 T baking powder
  • 1/2 t kosher salt
  • 4 large eggs, separated
  • 4 T organic granulated sugar, divided
  • 1-1/2 C whole milk
  • melted unsalted butter for brushing

Candied Cranberries

  • 2 C fresh or frozen cranberries (prefer Cape Cod Select)*
  • 1-1/4 C organic granulated sugar
  • 3/4 C water

Candied Cranberries
In a small saucepan, combine the sugar and water. Bring to a simmer, stirring to dissolve the sugar completely. Place thawed cranberries in a medium bowl or top of a double boiler. Pour the syrup over the cranberries. Set the bowl over a saucepan of simmering water and cook over very low heat until the syrup is pink and the cranberries are tender but still holding their shape, approximately 25 to 30 minutes. Remove the bowl from the saucepan and let the cranberries cool completely. Refrigerate until chilled. The syrup will thicken as it cools.

Whisk flour, baking powder, and salt in a large bowl. Beat egg whites in a medium bowl until frothy. Gradually beat in 2 T sugar, until stiff peaks form.

In another bowl, blend together milk, egg yolk, ricotta, lemon zest, lemon juice, and remaining 2 T sugar. Gradually add dry ingredients to the yolk mixture. Whisk until just moistened.

Add in egg white mixture; fold just to blend. 

Heat a griddle or heavy skillet over low to medium heat. Brush with melted butter. Using scant 1/3 C batter for each pancake, Scoop batter onto griddle and cook until bottom is golden brown, edges are dry, and bubbles form on top of pancake, approximately 1 to 2 minutes. Flip pancakes and cook until browned and just cooked through, approximately another minute.

Transfer pancakes to plates.

Serve with candied cranberries.

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*Disclosure: I received product for free in exchange for recipe development for the Cape Cod Select Blogger Challenge. My opinions do not necessarily reflect the manufacturer of this product.

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