Ricotta Souffle Pancakes with Raspberries

From Lou Seibert Pappas's Pancakes & Waffles, page 24.

See how I'm finally getting around to trying all these delicious pancake and waffle recipes?  Pappas writes that these are "a treat for brunch or dessert," and I totally agree.  Though I made a breakfast out of them until they were all gone.  They're light and fluffy but somehow kept me full.  I'll definitely be making these again.

 Yield: About sixteen 3 1/2-inch pancakes.


4 large eggs, separated
2 Tbs. sugar
1 cup ricotta cheese
1/2 cup all-purpose flour
2 Tbs. unsalted butter, melted
2 tsp. grated lemon zest
1/8 tsp. salt
1/2 cup fresh raspberries for topping

In a bowl, beat the egg whites with an electric mixer until soft peaks form, then beat in the sugar until medium glossy peaks form.

In another bowl, beat the egg yolks until thick and pale in color, then beat in the cheese, flour, butter, zest, and salt.  Fold 1/4 of the beaten egg whites into the yolk mixture to lighten, then fold in the remaining egg whites.

Heat a griddle or large skillet over medium heat and grease lightly.  For each pancake, spoon about 3 large tablespoons batter onto the hot griddle.  Cook slowly for about 1 1/2 minutes until golden brown underneath, then turn the pancakes over and cook about another 30 seconds longer.

Notes:
- I used part-skim ricotta, which didn't seem to cause any problems.
- This recipe made me wish I either had another mixing bowl for my Kitchen-Aid or a little hand mixer that I could use for the egg yolks.  As it was, I gently scooped the beaten egg whites into another bowl so I could use the mixer for the yolks (tried doing it by hand--too tiring for me!).
- I made a glaze out of 1 Tbs. melted butter, the juice from 1/2 a lemon, probably 1/2 tsp. (maybe a little more) lemon zest, and enough powdered sugar to make it the consistency I wanted.  YUM!