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1.
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Working over a bowl, use a grater to zest the lemon, being careful not to remove any of the bitter white pith.
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Cut the zested lemon into wedges, and set them aside.
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2.
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Add the raspberries to the bowl containing the lemon zest.
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Stir in 1/3 c sugar, gently crushing the raspberries with a wooden spoon.
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Set aside while making the pancake batter.
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3.
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In a medium bowl, combine the flour, salt, 1 Tbsp sugar and baking powder.
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In another bowl, beat the ricotta cheese with milk and egg yolks.
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Add the flour mixture to the ricotta mixture, and stir until just combined.
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Let the batter sit for 10 minutes.
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4.
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Beat the egg whites with a mixer until they hold soft peaks.
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Next gently fold the raspberries with their juices into the batter, then fold in the egg whites.
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(You want little clumps of whites in the batter.
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The important thing is not to overmix it.
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).
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5.
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Heat a large nonstick skillet over moderately low heat.
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Melt 1/2 T butter at the center of the skillet, where you will spoon the batter.
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6.
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Spoon the batter into the hot skillet, directly on the melted butter.
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7.
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Cook each pancake until the bottom is golden brown and the bubbles on the surface begin to break, about 2 minutes.
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Using a spatula, flip the pancake quickly.
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Cook until golden brown, about 1 minute longer.
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8.
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Serve finished pancake with maple syrup and lemon wedges.
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9.
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Peaches and bananas work well in this recipe.
