Lemon Souffle Pancake

• 3/4 cups All-purpose Flour
• 1/3 cups Sugar
• 1/2 teaspoons Salt
• 4 whole Eggs (Yolks And Whites Separated)
• 2/3 cups Ricotta Cheese, Whole Or Part Skim
• 2 Tablespoons Butter, Melted
• 1/4 cups Lemon Juice
• 1 whole Lemon, Zested
• 1/2 teaspoons Vanilla
• 1/4 cups Fresh Or Frozen Berries
• 2 Tablespoons Butter, For The Pan
• 2 Tablespoons Turbinado Sugar, For Sprinkling

1. Preheat the oven to 375 degrees F and heat a 10-inch cast iron skillet or saute pan in the oven while the oven preheats.
2. Mix flour, sugar and salt in a bowl. Set aside.
3. Mix egg yolks, drained ricotta, melted butter, lemon juice, zest and vanilla in a large bowl and mix well.
4. Place the 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 it in to lighten the batter. Add the remaining egg whites and fold in with a spatula until combined.
6. Remove the hot pan from the oven and put 2 tablespoons of butter in it. When the butter has melted add the batter, sprinkle the 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.

allpurpose, sugar, salt, eggs, ricotta cheese, butter, ubc, lemon, vanilla, ubc, butter, turbinado sugar

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/lemon-souffle-pancake/ (may not work)