Lemon Ricotta Corncakes/Pancakes and a Gluten-free Mother’s Day Brunch Menu
Only taste matters
Only taste matters
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Ingredients

  • 12 pancakes
  • 4 servings
  • 1/2 cup cornmeal
  • 1/4 cup arrowroot
  • or tapioca starch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons sugar
  • 1 cup ricotta cheese
  • 2 eggs
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 1 lemon
  • 15 minutes in
  • 45 seconds in

Instructions

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