Lemon Souffle Pancakes with Raspberry Syrup from Fournou's Ovens

(twelve 3 inch pancakes)
3 Eggs - separated
1/3 C All-Purpose Flour
3/4 C Ricotta
1/4 C Butter-melted
2 T Sugar
1/4 t Salt
2 T Grated Lemon Zest

Method:

Separate the eggs and beat the egg whites until they hold stiff peaks.

In another bowl, stir together the egg yolks, flour, ricotta cheese, butter, sugar, salt, and lemon zest until well mixed.

With a large spoon or a spatula, fold the egg whites into the yolk mixture. Gently stir, there should still be small pieces of egg white showing.

Heat skillet or griddle over medium heat. Grease lightly and spoon out about 3 large tablespoons of batter for each pancake. Cook slowly for about 1½ minutes, then turn the pancake over and cook about 30 seconds.

Keep the pancakes warm in 250° F oven until ready to serve.

Serve with raspberry or maple syrup and fresh raspberries.

RASPBERRY SYRUP
(optional)
3/4 C Light Corn Syrup
3/4 C Fresh Raspberries
3 t Lemon Juice

Method:

Combine syrup and raspberries and bring to a boil.

Simmer five minutes and remove from heat.

Allow to cool, then add lemon juice.

Strain through a fine mesh strainer, pushing hard to remove seeds.