Lemon Ricotta Souffle Pancakes with Berries

I made this for my mom for Mothers Day and it was delicious!! So easy too. The name is very deceiving. I highly recommend you try this out!

¾ cups All-purpose, Unbleached Flour
⅓ cups Granulated Sugar
½ teaspoons Salt
4 whole Eggs (separated)
⅔ cups Ricotta, Whole Or Part Skim
2 Tablespoons Butter, Melted
¼ cups Lemon Juice
1 whole Lemon Zested
½ teaspoons Vanilla Extract
2 Tablespoons Butter
¼ cups Fresh Or Frozen Berries
1 Tablespoon Turbinado Or Raw Sugar For Sprinkling Over Top
1 Tablespoon Confectioner's Sugar (for Dusting)
whipped cream

Preparation Instructions
Preheat the oven to 375ºF and preheat a 10-inch iron skillet or saute pan.
Mix flour, sugar and salt in a bowl.

Mix eggs yolks, ricotta, butter, lemon juice, zest, and vanilla in a large bowl and mix well.
Place the separated egg whites in a mixing bowl and whisk to stiff peaks.

Add the flour mixture to the wet mixture and combine well. Add a small dollop of the egg whites and mix in to lighten the batter. Add the remaining egg whites and fold in with a spatula until combined.

Remove the pan from the oven and put the butter in it. When the butter has melted, add the batter, sprinkle a few berries across the top and sprinkle on about a tablespoon or 2 of turbinado sugar. Return the pan to the oven. Bake for 20 to 25 minutes. When the pancake is puffed and lightly browned on top, it is ready.

Serve with a light sprinkling of confectioner’s sugar and serve with syrup of choice.
Enjoy!