1 pint raspberries, fresh or frozen
1/3 c plus 1 TB sugar
2 c flour
1/4 tsp salt
1 TB baking powder
1 c ricotta
1 1/4 c milk
4 eggs
syrup
Grate lemon zest. Cut zested lemon into wedges, and set aside.
Add raspberries to bowl with grated zest. Stir in 1/3 c sugar, gently crushing raspberries with spoon. Set aside.
In bowl, combine flour, 1 TB sugar, and baking powder. In another bowl, beat ricotta cheese with milk and egg yolks. Add flour mix to ricotta mix and stir until just combined. Let sit for 10 minutes.
Beat egg whites with mixer until they form soft peaks. Next, gently fold raspberries with juices into batter, then fold in egg whites. Do not overmix- there will be clumps of whites in batter.
Heat skillet over moderately low heat with some butter.
Spoon in batter and cook until golden brown, then about a minute longer.
Serve with syrup and lemon wedges.
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