Raspberry Ricotta Pancakes

Seriously the BEST from-scratch pancakes I've ever had.  They melt in your mouth!
The only thing that I was a little worried about was the fact that this recipe makes a TON of batter.  It does keep for a couple days covered in the fridge  :)

Here's what you'll need:

1 lemon
1 pint fresh or frozen (thawed) raspberries
1/3 cup plus 1 tablespoon sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder (That is not a typo, it really is 1 Tbsp)
1 cup part-skim ricotta cheese
1-1/4 cups milk
4 large eggs
Maple syrup, for serving

1.  Working over a medium bowl, using a box grater or a microplane, grate the zest from the lemon, being careful not to remove any of the white pith.  Cut the zested lemon into wedges and set them aside.

2.  Add the raspberries to the bowl with the lemon zest and stir in 1/3 cup sugar, gently crushing the raspberries with a wooden spoon.  Set aside to macerate while making the batter.

3.  In a medium bowl, combine the flour, salt, 1 tablespoon sugar, and baking powder.  In another bowl, beat the ricotta with the milk and eggs*.  Add the ricotta mixture to the flour mixture and stir until just combined.  Let the batter rest for 10 minutes.  Gently fold in the raspberries with their juices.

*For fluffier pancakes, separate the white and the yolks of the eggs and add just the yolks when the recipe calls for the eggs.  Then beat the whites until stiff peaks form.  Gently fold the into the batter at the very end, once all the other ingredients are combined.

4.  Heat a large, nonstick skillet or lightly oiled cast-iron skillet over moderately low heat.  Melt 1/2 tbsp of butter at the center of the skillet where you will spoon the batter (optional).  I, personally, have always cooked them on a dry, nonstick skillet.

5.  Spoon about 1/4 - 1/3 cup of batter onto the hot skillet on top of the melted butter;  your pancake should be about the size of a hockey puck.

6.  Cook the pancake until the bottom is a golden brown and the bubbles on the surface begin to break and the edges look a little dry, about 2 minutes.  Using your favorite spatula flip the pancake quickly.

"Have the courage of your convictions!" - Julia Child

Cook until golden brown, about 1 minute longer.

7.  Transfer the finished pancake to a plate, cover with foil and keep warm on the stove while you cook the rest of the batter.  I've always just the oven at about 175˚F and placed a cookie cooling rack on the top rack of the oven.  I put them on the cooling rack in the oven so they stay warm and they don't get sticky.

8.  Serve the pancakes with maple syrup and lemon wedges.

Yum.