Lemon Ricotta Souffle Pancakes with Berries

Preheat the oven to 375ºF and preheat a 10-inch iron skillet or saute pan.

Mix flour, sugar and salt in a bowl.

Mix eggs yolks, ricotta, butter, lemon juice, zest, and vanilla in a large bowl and mix well.

Place the separated egg whites in a mixing bowl and whisk to stiff peaks.

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.

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.

Serve with a light sprinkling of confectioner’s sugar and serve with syrup of choice.

Enjoy!