Ricotta Pancakes
by: Rachael Randall
1 pound Ricotta
6 eggs, separated
1 tsp vanilla
1 cup milk
1 1/3 cups flour
1 ½ tsp baking powder
1 TBLS sugar
Beat egg whites till stiff. In a separate bowl combine all other ingredients. Fold egg whites into mixture and cook on a greased griddle at 375*
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