- 1 lemon
- 1 pint fresh or thawed frozen raspberries
- 1/3 cup plus 1 tbsp. sugar
- 2 cups all-purpose flour
- 1/4 tsp. salt
- 1 tbsp. baking powder
- 1 cup part-skim ricotta cheese
- 11/4 cup milk
- 4 large eggs, separated
- Maple syrup, for serving (I used boysenberry)
2. Add the raspberries to the bowl containing the lemon zest. Stir in 1/3 cup sugar, gently crushing the raspberries with a wooden spoon. Set aside while making the pancake batter.
3. In a medium bowl, combine the flour, salt, 1 tbsp. sugar and baking powder. In another bowl, beat the ricotta cheese with milk and egg yolks. Add the flour mixture to the ricotta mixture, and stir until just combined. Let the batter sit for 10 minutes.
4. Beat egg whites with a handheld mixer until they hold soft peaks. Next, gently fold the raspberries with their juices into the batter, and then fold in the egg whites. (You want little clumps of whites in the batter. The important thing is not to overmix it.)
5. Heat a large nonstick skillet over moderately low heat. Melt 1/2 tbsp. butter at the center of the skillet, where you will spoon the batter.
6. Spoon batter into the hot skillet, directly onto the melted butter.
7. Cook each pancake until the bottom is golden brown and the bubbles on the surface begin to break, about 2 minutes. Using a spatula, flip the pancake quickly. Cook until golden brown, about 1 minute longer.
8. Serve finished pancakes with maple syrup and lemon wedges. (or substitute bacon for the lemon wedges. That's what I did.)