Lemon-Poppy Seed Ricotta Pancakes

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Martha Stewart


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3/4 cup all-purpose flour

1/2 teaspoon baking powder

1 tablespoon plus 1 1/2 teaspoons sugar

Pinch of coarse salt

1 cup fresh ricotta cheese, plus more for serving

3/4 cup milk

3 large eggs, yolks and whites separated

1/2 teaspoon pure vanilla extract

Zest of 1 lemon

1 teaspoon poppy seeds

Unsalted butter, softened, for cooking

Honey Syrup, for serving

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