Lemon Ricotta Pancakes with Raspberry Maple Sauce

Ingredients

4 eggs, separated
1 cup (250 mL) ricotta cheese
3 tbsp (45 mL) sugar
1/2 cup (125 mL) all purpose flour
1 tbsp (15 mL) grated lemon peel
2 tbsp (30 mL) butter

Sauce

1/3 cup (75 mL) raspberry jam, preferably seedless
1/3 cup (75 mL) maple syrup

Directions

In a large mixing bowl, place egg yolks. Whisk in ricotta cheese, sugar, flour and lemon peel. In a large bowl, beat egg whites with an electric mixer until white glossy peaks form. Stir 1/4 amount into ricotta mixture, then fold the two mixtures together gently. In a large non stick skillet, melt butter. Fold butter into the batter. Drop mixture by tablespoons into the hot buttered skillet. Flatten pancakes slightly with the back of the spoon. Cook about 2 minutes per side until lightly browned and cooked through. For the sauce: in a small saucepan, warm raspberry jam with maple syrup. Drizzle sauce over pancakes or serve sauce on the side.

Makes: 6 servings

Preparation: 10 minutes

Cooking 4 minutes.