Lemon Ricotta Souffle Pancakes with Berries

Name: Lemon Ricotta Souffle Pancakes with Berries
Ingredients: 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 Confectioners Sugar, For Dusting; Light Maple Syrup Or Lyle's Golden Syrup, To Serve