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“I saw this in todays Boston Globe - they are served at the Four Seasons Hotel in Boston, MA. They sound incredible!”
READY IN:
15mins
SERVES:
4
YIELD:
12 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, whisk the egg yolks, ricotta cheese and butter.
  2. In a small bowl, whisk the flour, sugar, salt and lemon rind. Stir the flour mixture into the ricotta mixture just until blended - batter will be thick.
  3. With an electric mixer, beat the egg whites until they form stiff peaks. Gently fold the whites into the batter - don't over mix.
  4. Heat a griddle or large nonstick skillet over medium heat. Pour batter onto the hot pan to form 4-inch rounds. Cook until the bottoms are golden. Turn and cook the other side.
  5. Serve with fresh berries and a dusting of confectioners sugar.

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