Heat a nonstick griddle to medium-high heat.
Mix together the flour, sugar, salt, lemon zest, ricotta, yolks and milk in a large bowl until thoroughly combined.
Beat the egg whites in a separate bowl until stiff. Fold the egg whites into the ricotta mixture.
Spread some butter on the hot pancake griddle.
Ladle 1/2-cup size pancakes onto the hot griddle and cook for about 2 minutes per side, until golden. Keep pancakes warm in a 200? F oven before serving.
Inactive Prep Time:
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|Serving Size: 1 Serving (373g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 292 (50%)|
|Amt Per Serving||% DV|
|Total Fat 32.4g||43 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 1086.5mg||334 %|
|Sodium 704.6mg||24 %|
|Potassium 478.7mg||13 %|
|Total Carbohydrate 28g||8 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 27.5g|
|Protein 43.7g||62 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 579
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