Ricotta Soufflé Pancakes With Raspberries Food

LEMON RICOTTA PANCAKES

Steps:

• Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
• Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
• Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.

RICOTTA SOUFFLé PANCAKES WITH RASPBERRIES

Steps:

• In a bowl, beat egg whites with an electric mixer into soft peaks; beat in sugar until glossy peaks form.
• In another bowl, beat egg yolks until thick, then beat in cheese, flour, butter, rind, and salt.
• Fold one quarter of egg whites into yolk mixture, then fold that mixture back into remaining egg whites.
• Heat a large skillet over medium heat and grease lightly.
• For each pancake, spoon about 3 large tablespoons batter onto skillet.
• Cook for about 1 1/2 minutes until golden brown underneath, then turn the pancakes over and cook for about 30 seconds longer.
• For each serving, place pancakes on a plate and drizzle with a little raspberry sauce, some berries, and a spoonful of crème fraîche.