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1
Measure out all of your ingredients and separate eggs, as this will make the preparation more seamless.
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2
In your KitchenAid(R) Stand Mixer using the whisk attachment, add ricotta cheese, baking soda, salt, orange zest and egg yolks, thoroughly combining on slow to medium speed.
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3
Remove mixture and place into a large mixing bowl and set aside. Sift in gluten-free flour separately into batter.
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4
Wash out the KitchenAid(R) Stand Mixer mixing bowl and whisk attachment, making sure to completely dry in the inside of the bowl. Make sure the mixing bowl is cool after washing. You can throw into the freezer for a few minutes to cool off.
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5
Next place the egg whites into the mixing bowl, beating the egg whites until they begin to form peaks. You want the egg whites to be firm but supple. This is a critical part of the recipe, as the whipped egg whites add the lightness to the pancakes.
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6
Once the egg whites have reached their peak perfection, slowly fold the egg whites into the ricotta mixture in the large mixing bowl by hand. It's important to slowly incorporate the egg whites so the end result is a light and fluffy pancake.
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7
Heat a griddle, cast-iron or non-stick pan over medium-high heat. Cooking surface is ready when a drop of water sizzles away completely. Lower the heat to medium, and place enough butter to coat the griddle or bottom of pan.
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8
Slowly drop the batter onto the griddle or pan (1/2 cup measuring cup works well and creates perfect size pancake).
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9
Make sure not to overcrowd the griddle or pan. The pancakes will begin to set-up around the edges and puff up creating little bubbles on the surface.
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10
Flip the pancake over and cook another 1-2 minutes. Repeat until remaining batter is completely used.
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11
You can keep the pancakes warm in the oven at 150-200u00b0F while you finish off the remaining batter or serve at once with your favorite topping.
