Ricotta Corn Cakes (gf) Recipe
Served with maple syrup and whipped honey mascarpone
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Ingredients
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Dry Ingredients
Wet Ingredients
For Serving
Method
Preparation
- 1
Make the Batter
In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, and salt.
- 2
Combine Wet Ingredients
In another bowl, mix the ricotta cheese, milk, eggs, and honey until smooth.
- 3
Combine Both Mixtures
Pour the wet mixture into the dry ingredients and stir until just combined. Let the batter rest for about 10 minutes.
Cooking
- 4
Cook the Cakes
Heat a non-stick skillet over medium heat and lightly grease it with oil or butter. Pour about 1/4 cup of batter onto the skillet for each cake. Cook until bubbles form on the surface, about 3-4 minutes, then flip and cook for an additional 2-3 minutes until golden brown.
