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Lemon Ricotta Pancakes

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Ingredients

4 eggs, separated

1 tub (250 grams) or 1 cup (250 ml) ricotta cheese

3 tbsp (50 ml) sugar

½ cup (125 ml) all-purpose flour

zest of one lemon

2 tbsp (25 ml) butter

2 cups (500 ml) strawberries, diced

sugar to taste

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