Separate the eggs and beat egg whites until theyh hold still peaks. In another bowl, stir together the egg yolks, flour, ricotta cheese, butter, sugar, salt and lemon zest until well blended. Gently fold in egg whites into yolk mixture. Gently stir - there should still be small pieces of egg white showing. Heat skillet over medium heat. Grease lightly and spoon about 3 Tbsp of batter for each pancake. Cook slowly for about 1-1/2 minutes, flip and cook for another 30 seconds. Keep warm in oven set at 250.
Combine syrup and raspberries and bring to a boil. Simmer 5 minutes and remove from heat. Allow to cool, then add lemon juice. Strain through fine mesh strainer, pushing to remove seeds.
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