Ricotta and berry pancakes

By duckieq

Ingredients

• 1 lemon
• 1 pint raspberries
• 1/3 c. plus 1 t. sugar
• 2 c. flour
• 1/4 tsp salt
• 1 t. baking powder
• 1 c. part-skim ricotta
• 1 1/4 c. milk
• 4 large eggs, separated

Details

Servings 4

Preparation

Step 1

1) zest the lemon over a bowl, careful not to get the white pith

2) add raspberries to bowl. stir in 1/3 c. sugar, gently crushing berries with wooden spoon. set aside

3) in md. bowl, combine flour, salt, 1t. sugar and baking powder. in another bowl, beat ricotta cheese with milk and egg yolks. add flour mix to ricotta mix and stir until combined. let batter sit 10 miinutes

4) beat egg whites with hand held mixer until they hold soft peaks. gently fold in berries with their juices into batter, then fold into egg whites. ( it is ok to have clumps of whites..don't over mix)

5) heat large non-stick skillet over moderately low heat. melt 1/2 t. butter at centre of skillet

6) spoon batter directly into butter.

7) cook each pancake until bottom is golden brown and bubbles on surface begin to break, about 2 minutes. using spatula, flip pancake quickly. cook til golden, about 1 minute