Name: Lemon-Ricotta Pancakes
Yield: 4 Servings
Ingredients: 2 cups ricotta; 2 cups mixed fresh berries; 1/3 cup plus 4 tablespoons sugar, divided; 2 tablespoons fresh lemon juice; 1 1/2 cups all-purpose flour; 1/2 cup chestnut flour; 2 tablespoons baking powder; 1/2 teaspoon kosher salt; 4 large eggs, separated; 2 tablespoons finely grated lemon zest; 1 1/2 cups whole milk; Melted unsalted butter for brushing

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Ditte Isager

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