GLUTEN-FREE LEMON RICOTTA PANCAKES

When entertaining you want to be sure to cater to your guests, and being aware of food allergies is part of being a gracious host. I developed this gluten-free pancake recipe when I was hosting a group for breakfast and knew a couple of the guests were gluten intolerant. These pancakes are so delicious that everyone will love them, whether they can eat gluten or not. The recipe uses a gluten-free baking mix to cut out any guesswork. Lucky for everyone, champagne is gluten free, so mimosas all around!

3 large eggs, separated

3 tablespoons sugar, divided

Zest of 2 lemons

1 tablespoon pure vanilla extract

5 tablespoons butter, melted

1 cup milk

2 cups gluten-free pancake mix

¾ cup ricotta cheese

Pomegranate arils, maple syrup, powdered sugar, and/or lemon zest for garnish

Makes 12 pancakes

1. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until they start to bubble. Sprinkle in 1 tablespoon of the sugar, and continue beating until soft peaks form.

2. In a large bowl beat with a whisk the egg yolks, remaining 2 tablespoons sugar, lemon zest, and vanilla. Beat in the butter and milk until smooth. Add the pancake mix, and stir with a rubber spatula until just combined (do not overmix). Fold the whipped egg whites into the batter until just combined. Gently fold the ricotta cheese into the batter. The batter will be lumpy.

3. Heat a nonstick skillet over medium heat. Pour 3 to 4 tablespoons of the batter onto the skillet. Once little bubbles form, turn and continue to cook until the pancake is evenly browned on each side. Repeat with the remaining batter.

4. Serve the pancakes with your choice of fruit, maple syrup, powdered sugar, and/or lemon zest.

MAKE IT AHEAD: Make this batter the day before, and store it in the refrigerator in an airtight container.