Beat together ricotta, egg yolks, sugar, flour and vanilla. Beat egg whites to a soft peak with a pinch of salt and fold into the batter. Make 2 to 3 inch pancakes on a hot greased griddle and brown on both sides over moderate to high heat, flipping after 2 to 3 minutes. Serve immediately with fruit.
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|Serving Size: 1 Serving (451g)|
|Recipe Makes: 6|
|Calories from Fat: 387 (50%)|
|Amt Per Serving||% DV|
|Total Fat 43g||57 %|
|Saturated Fat 17g||85 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 6g|
|Cholesterol 1703.7mg||524 %|
|Sodium 496.7mg||17 %|
|Potassium 584.5mg||15 %|
|Total Carbohydrate 42.7g||13 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 42.5g|
|Protein 53.5g||76 %|
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Calories per serving: 771
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