Lemon Souffle Pancake
Ingredients
- ¾ cups All-purpose Flour
- ⅓ cups Sugar
- ½ teaspoons Salt
- 4 whole Eggs (Yolks And Whites Separated)
- ⅔ cups Ricotta Cheese, Whole Or Part Skim
- 2 Tablespoons Butter, Melted
- ¼ cups Lemon Juice
- 1 whole Lemon, Zested
- ½ teaspoons Vanilla
- ¼ cups Fresh Or Frozen Berries
- 2 Tablespoons Butter, For The Pan
- 2 Tablespoons Turbinado Sugar, For Sprinkling
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