Place all ingredients in a small pot and simmer for about 8 minutes, remove from heat. Strain if desired.
To make the lemon ricotta pancakes:
In a small saucepan, put the butter, buttermilk, sugars, lemon zest, and juice. Stir over low heat until mixture is hot (do not boil.) Remove from heat.
In a clean, dry bowl, beat the egg whites until stiff peaks form; set aside.
To the mixture in the pot, add the ricotta and vanilla. Then add the egg yolks, and whisk until smooth.
In a large bowl, mix together flour, baking powder and salt, then pour in the egg mixture. Whisk gently until incorporated, but do not over mix.
Gently fold egg whites into this mixture, until mostly homogeneous- again, do not over mix.
Heat a large non-stick pan or griddle, and drop the pancake batter onto the hot pan in whatever size or shape you would like your lemon ricotta pancakes.
Cook approximately 2 1/2 minutes or until bubbles form, then gently turn over. Cook another 1 1/2 minutes or until completely cooked. Place the lemon soufflé pancakes in the oven or a warming drawer to keep warm, or serve immediately.
Serve with the raspberry syrup and 100% pure maple syrup or any other fruit syrup or even honey. I like to mix the raspberry syrup with maple syrup and serve it in a little jug.
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