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Lemon, Ricotta and Sour Cream Pancakes

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“These are available for breakfast at the Nutmeg Inn, Wilmington, Vermont - or even at your very own kitchen breakfast table! Top them with real Vermont maple syrup for a truly amazing breakfast treat.”
READY IN:
29mins
SERVES:
3-4
YIELD:
10-12 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, whisk together ricotta, sour cream, butter, vanilla, milk, egg yolks, sugar, cinnamon, salt, and lemon zest until completely homogenized.
  2. Sift flour and baking powder on top and blend completely.
  3. In a separate bowl, beat the egg whites to stiff peaks and gently fold into batter – the batter should be just thin enough to pour- if too thick, add more milk.
  4. Pour by ¼ cups onto prepared 375 degree griddle and cook 2-3 minutes on first side, then flip and cook 1-2 minutes more, or to your liking.

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