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Description
Rachael Ray Magazine
Ingredients
US|METRIC
4 SERVINGS
- 6 eggs (separated)
- 2/3 cup self rising flour
- 4 Tbsp. lemon zest
- 3 cups ricotta
- 5 Tbsp. sugar
- 4 Tbsp. butter
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Directions
- In a large bowl, whisk egg yolks, flour, 3 tbsp. zest, 2 cups ricotta and 3 tbsp. sugar. In another large bowl, beat egg whites until stiff; fold into batter. On griddle, cook pancakes in butter over medium until golden, 3 minutes per side. In medium bowl, whisk remaining ricotta and sugar. Top pancakes with ricotta mixture and remaining zest.
NutritionView More
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670Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories670Calories from Fat390 |
% DAILY VALUE |
Total Fat43g66% |
Saturated Fat24g120% |
Trans Fat |
Cholesterol440mg147% |
Sodium610mg25% |
Potassium330mg9% |
Protein32g |
Calories from Fat390 |
% DAILY VALUE |
Total Carbohydrate38g13% |
Dietary Fiber1g4% |
Sugars17g |
Vitamin A30% |
Vitamin C15% |
Calcium50% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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