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Fluffy Ricotta Pancakes Recipe


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     Fluffy Ricotta Pancakes

Category   Breakfast - Brunch
Sub Category   None
Servings   8

1 Cup Ricotta Cheese
3/4 Cup Flour
1/2 TSP Baking Powder
1 1/2 TBSP Sugar
A Pinch of Salt
3/4 Cup Milk
3 Eggs - divided
1/2 TSP Vanilla

Set ricotta in a fine mesh strainer about 30 minutes before you start cooking to drain off excess liquid. Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks and vanilla in a separate bowl. Beat the egg white in an electric mixer until stiff.
Add the dry ingredients to the ricotta and milk mixture stirring gently until just combined. Whisk in a small amout of the egg whites to lighten the batter, then fold in the remaining whites.
Heat a griddle over medium-high heat and brush the surface with butter. Use a ladel or measuring scoop to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes then flip, cooking both sides until golden brown.
Spread lemon curd between pancakes and dust with powdered sugar, or serve with syrup or fruit.

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