Ricotta Soufflé Pancakes With Raspberries - cooking recipe

Ingredients

4 large eggs, separated
2 tablespoons sugar
1 cup ricotta cheese
1/3 cup all-purpose flour
2 tablespoons unsalted butter, melted, plus a little extra, unmelted, for greasing
2 teaspoons grated lemon rind
1/8 teaspoon salt
raspberry sauce (pureed raspberries and a little sugar)
1/2 cup fresh raspberries, for topping
1/2 cup creme fraiche (optional) or 1/2 cup sour cream (optional)

Preparation

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 creme fraiche.