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New Year's

  Lemon Ricotta Pancakes
Chef Tom Snyder of Pedals Café at Shutters on the Beach – Santa Monica, CA
Adapted by StarChefs

Yield: 8 Servings


  • 8 eggs, separated
  • ¼ cup sugar
  • 1 teaspoon lemon zest
  • ¼ cup cake flour
  • Pinch of salt
  • ½ cup ricotta cheese
  • ¼ cup butter, melted


In electric mixer combine egg yolks, sugar and lemon zest and beat 3 minutes with paddle attachment. Add flour and salt and beat 1 minute. Add ricotta cheese and butter and beat 30 seconds. Let stand 2 hours. Whip egg whites in separate bowl until stiff peaks have formed then fold gently into pancake batter. Be careful not to over stir. Proceed to make pancakes as usual.


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