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Lately we’ve witnessed the rise of the “mancake,” a plate-size pancake that could feed us and five of our friends. So we were pleased to discover an alternative in these light, perfectly sized pancakes from New York City’s Sugar and Plumm. At the new boutique bistro and bakery, chef Steven Ferdinand folds ricotta into the batter to lend his pancakes a fluffy texture and slightly savory note. Topped with lemon curd and fresh berries, these pancakes are a delicious and dainty option for your next girls-only brunch.
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