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Ricotta Pancakes

Ricotta Pancakes
Yields 12
Serve these tender rounds as a savory accompaniment to crab cakes or shrimp scampi, or top with raspberry preserves and goat cheese (photo) for a sweet appetizer.
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Ingredients
  1. 4 large eggs
  2. 1½ pounds fresh ricotta
  3. 2 cups cake flour
  4. ⅛ cup sugar
  5. 1½ tablespoons salt
  6. ½ tablespoon baking soda
  7. 1 teaspoon baking powder
Instructions
  1. Combine the eggs and ricotta in a large bowl. Fold in the dry ingredients.
  2. Heat a large skillet over medium-high heat. Spoon the batter onto the skillet and cook, turning once, until the pancakes are browned on both sides.
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