Lemon Ricotta Souffle Pancakes With Berries

• 3/4 cups All-purpose, Unbleached Flour
• 1/3 cups Granulated Sugar
• 1/2 teaspoons Salt
• 4 whole Eggs, Separated
• 2/3 cups Ricotta, Whole Or Part Skim
• 2 Tablespoons Butter, Melted
• 1/4 cups Lemon Juice
• 1 whole Lemon, Zested
• 1/2 teaspoons Vanilla Extract
• 2 Tablespoons Butter
• 1/4 cups Fresh Or Frozen Berries
• 1 Tablespoon Turbinado Or Raw Sugar For Sprinkling Over Top
• 1 Tablespoon Confectioners Sugar, For Dusting
• Light Maple Syrup Or Lyle's Golden Syrup, To Serve

1. Preheat the oven to 375u0b0F and preheat a 10-inch iron skillet or saute pan.
2. Mix flour, sugar and salt in a bowl.
3. Mix eggs yolks, ricotta, butter, lemon juice, zest, and vanilla in a large bowl and mix well.
4. Place the separated egg whites in a mixing bowl and whisk to stiff peaks.
5. Add the flour mixture to the wet mixture and combine well. Add a small dollop of the egg whites and mix in to lighten the batter. Add the remaining egg whites and fold in with a spatula until combined.
6. Remove the pan from the oven and put the butter in it. When the butter has melted, add the batter, sprinkle a few berries across the top and sprinkle on about a tablespoon or 2 of turbinado sugar. Return the pan to the oven. Bake for 20 to 25 minutes. When the pancake is puffed and lightly browned on top, it is ready.
7. Serve with a light sprinkling of confectioner's sugar and serve with syrup of choice.
8. Enjoy!

allpurpose, sugar, salt, eggs, ricotta, butter, ubc, lemon, vanilla, butter, ubc, turbinado, confectioners sugar, maple syrup

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/lemon-ricotta-souffle-pancakes-with-berries/ (may not work)