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Ricotta Pancakes
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1/2 cup | flour |
1 tbsp | sugar |
Pinch | kosher salt |
Zest of 1/2 | lemon |
1 1/2 cups | ricotta |
4 | eggs, separated |
Butter for griddle
Heat griddle to medium-high.
Mix together flour, sugar, salt, lemon zest, ricotta and egg yolks in large bowl until thoroughly combined.
Beat egg whites in separate bowl until stiff. Fold egg whites into ricotta mixture.
Spread butter on griddle. Ladle 1/2 cup size pancakes and cook 2 minutes per side.
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