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Ricotta Pancakes With Sauteed Apples

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Ckright3 12 Servings

INGREDIENTS

4 Eggs, separated
1 1/4 c Whole milk ricotta
1 T Sugar
1 T Melted butter
1 1/2 T Grated lemon zest
1/2 c All-purpose flour
Oil for cooking the pancakes
Sauteed Apples, see * Note
Warm maple syrup

INSTRUCTIONS

Note: See the "Sauteed Apples" recipe which is included in this
collection.  Whisk egg yolks, ricotta, sugar, butter and zest together
in a bowl.  Stir in flour until just combined. In a separate bowl beat
egg whites  until they hold stiff peaks. Carefully fold whites into the
ricotta  mixture. Heat a heavy griddle or skillet and brush lightly
with oil.  Drop the batter onto griddle in 1/4-cup batches and cook
until  lightly golden (about 2 minutes). Turn and cook the other side.
Keep  warm while cooking the rest of the pancakes. Serve immediately
with  Sauteed Apples and warm maple syrup. This recipe yields about 12
four-inch pancakes.  Recipe Source: COOKING RIGHT with John Ash From
the TV FOOD NETWORK -  (Show # CR-9652 broadcast 08-21-1996) Downloaded
from their Web-Site -  http://www.foodtv.com  Formatted for MasterCook
by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com  09-04-1996  Recipe
by: John Ash  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 126
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 72.5mg
Sodium: 57.6mg
Potassium: 90.4mg
Carbohydrates: 15.5g
Fiber: <1g
Sugar: 9.3g
Protein: 5.6g


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