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Ricotta Pancakes with Blueberries
Ingredients
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 ½ teaspoons kosher salt
  • 3 large eggs, separated
  • 1 ¾ cups plus 2 tablespoons milk
  • 6 ounces ricotta cheese (½ cup plus 2 tablespoons)
  • ¼ cup sugar
  • 1 tablespoon pure vanilla extract
  • Unsalted butter, for the griddle
  • 1 pint fresh blueberries or 2 cups frozen blueberries, thawed
  • Pure maple syrup, for serving
Steps
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