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Lemon Ricotta Pancakes

Pancakes are always popular at the Harrington House.  Here’s a crowd favorite.

Whisk together:
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt

In a separate bowl combine:
3/4 cup ricotta cheese
2 egg yolks
1/4 cup sugar
1 tablespoon lemon zest
1 1/2 cups buttermilk

Combine the wet with dry. Fold in 2 stiffly beaten egg whites just before cooking. Heat griddle until water bounces and set flame to medium. Brush with melted butter and use about 1/4 cup per pancakes. Sprinkle with a little confectioner’s sugar and serve with sliced strawberries. Maple syrup works as well although you hardly need it.

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