Lemon Ricotta Pancakes Recipe

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   ["In a large bowl, whisk yolks together with sugar, salt, lemon zest and vanilla.", "Add ricotta cheese and stir to blend.", "Fold in flour.", "(Batter can be made in advance up to this point and finished just before cooking.)", "In a second bowl, whisk whites until they are light and frothy, not quite to soft peak.", "Fold the whipped egg whites into the batter until well blended.", "Ladle the batter onto a medium hot griddle.", "(2 ounces makes a nicely sized pancake, not too big or too small.", "I've been scooping out the batter with a 1/4 cup measure, then spreading it out a bit - this batter is not ""runny"").", "When bubbles form on top and pancake bottoms are golden brown, flip cakes and cook until browned on the bottom."]

* Per serving · 4 servings · Values may vary.

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