Rye & Ricotta Pancakes

These light, fluffy pancakes are a delicious treat for a Sunday brunch. Rye flour contains less gluten than wheat flour and will give a slightly denser batter, however the addition of the airy egg whites will lighten the batter, so be very careful when folding them in, not to over mix and knock out too much air. This will soften the mixture and with the addition of the ricotta, create a perfect pancake. For a gluten-free pancake, substitute the rye flour for teff.