Lemon Soufflé Pancakes
Ingredients
- 3/4 Cups light corn syrup
- 3/4 Cups fresh raspberries
- 3 Tablespoons lemon juice
- 3 eggs, separated
- 1/3 Cup cake flour
- 3/4 Cups ricotta
- 1/4 Cup unsalted butter, melted
- 2 Tablespoons sugar
- 1/4 Teaspoon salt
- 2 Tablespoons grated lemon zest
- Cooking spray, for the skillet
- Fresh raspberries, for serving
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