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Light and Creamy Ricotta Pancakes
- 4 large eggs, separated
- 3/4 cup whole milk
- 2 tablespoons honey
- 1/2 teaspoon vanilla
- 1 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- pinch of sea salt
- zest from 1/2 lemon
- 1 cup whole milk ricotta cheese
- 1 pint fresh or frozen blueberries (optional)
Directions:View on Lisa's Kitchen
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