Lemon Souffle Pancake

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.

Mix flour, sugar and salt in a bowl. Set aside.

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

Place the 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 it in to lighten the batter. Add the remaining egg whites and fold in with a spatula until combined.

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.

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