Lemon Ricotta Pancakes
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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