RICOTTA SOUFFLE PANCAKES WITH RASPBERRIES

4 eggs, separated
2 tablespoons sugar
1 cup ricotta cheese
1/3 cup all-purpose flour
2 tablespoons butter, melted
1/8 teaspoon salt
2 teaspoons grated lemon zest
Butter for the pan
FOR THE RASPBERRY SAUCE:
1 1/2 cups raspberries
2 to 3 tablespoons sugar
1/2 cup raspberries (for garnish)
Creme fraiche, about 1/2 cup (for garnish)

In a large bowl, beat the egg whites with an electric mixer until soft peaks form and beat in the sugar, beating until stiff, glossy peaks form.

In another bowl, beat the egg yolks until thick and pale in color and beat in the ricotta, flour, butter, salt and lemon zest. Fold one-fourth of the beaten egg whites into the yolk mixture to lighten, then fold in the remaining egg whites.

Heat a skillet or griddle over medium heat, lightly butter, and spoon out about 3 large tablespoons of batter for each pancake. Cook slowly for about 1 1/2 minutes until golden brown underneath, then turn the pancakes over and cook about 30 seconds longer. Keep the pancakes warm in a 250 degree F oven for 10-15 minutes, until ready to serve.

TO MAKE THE RASPBERRY SAUCE:
Puree the 1 1/2 cups raspberries in a blender and push through a sieve; discard seeds. Stir in sugar to taste.

For each serving, arrange 4 pancakes on a plate, drizzle with a little raspberry sauce, top with a few berries and a spoonful of creme fraiche.

Makes 16 pancakes, or 4 servings
Source: Pancakes and Waffles by Lou Seibert Pappas