Lemon Ricotta Pancakes & Raspberry Maple Sauce
4 eggs, separated
1 cup ricotta cheese
3 tbsp sugar
1/2 cup all-purpose flour
1 tbsp grated lemon peel
2 tbsp butter
1/3 cup raspberry jam, preferably seedless (sweetened or unsweetened)
1/3 cup maple syrup
Step 1: In large mixing bowl, whisk egg yolks. Mix in ricotta cheese, sugar, flour and lemon peel.
Step 2: In a separate large bowl, beat egg whites with an electric mixer until white glossy peaks form. Stir 1/4 amount into the ricotta mixture, then fold the two mixtures together gently.
Step 3: In large nonstick skillet, melt butter. Fold butter into the batter. Drop mixture by tablespoon into the hot buttered skillet. Flatten pancakes slightly with the back of the spoon.
Step 4: Cook about 2 minutes per side until lightly browned and cooked through.
Step 1: In small saucepan, warm raspberry jam with maple syrup. Drizzle sauce over pancakes or serve sauce on the side. This sauce is also delicious on French toast and wonderful over ice cream.