Lemon Poppyseed Pancakes With Raspberry Sauce

• Pancakes
• 4 eggs, separated
• 2 tablespoons sugar
• 1 cup ricotta cheese
• 1/2 cup All purpose flour
• 2 tablespoons butter, melted
• grated zest of 2 lemons
• 2 tablespoons poppy seeds
• 1 pinch salt
• Raspberry sauce
• 1 pint raspberries
• 4 tablespoons sugar
• 2 tablespoons water
• sour cream (optional)

1. In a mixer beat egg whites until soft peaks form. Add sugar and beat until glossy stiff peaks. In another bowl beat egg yolks until thick, then beat in ricotta,flour, butter, zest, poppy seeds and salt. fold whites gently into yolk mixture by thirds.
2. Heat skillet over medium heat and spoon batter into pan cooking approximately 1 minute per side. pancakes won't get that matte look on the edges, so look for them to puff up in the middle or check to see they are golden brown. As you go, you can keep a large plate in a 200 degree oven and place the pancakes in a tall stack to keep warm.
3. Mix raspberries sugar and water in a small saucepan and place over medium heat. stir and mash raspberries with the back of spoon. Let simmer for 8-10 minutes until the mixture resembles a smooth sauce.
4. Top with raspberry sauce and sour cream (my personal fave) or maple syrup and butter.

eggs, sugar, ricotta cheese, flour, butter, lemons, poppy seeds, salt, raspberry sauce, raspberries, sugar, water, sour cream

Taken from food52.com/recipes/16952-lemon-poppyseed-pancakes-with-raspberry-sauce (may not work)