Lemon Souffle Pancakes with Raspberry Syrup

INGREDIENTS

1 3/4 cups

good quality flour

1 1/2 tsp

baking powder

3/4 tsp

salt

3/4 cup

unsalted butter, like Kerrygold

1 cup

buttermilk

1/4 cup

brown sugar

2 tbsp

sugar

1/2

to 2 tbsp grated organic lemon zest (depending on how much lemon taste you prefer)

3 tbsp

freshly squeezed lemon juice

1 cup

ricotta cheese

1 1/2 tsp

vanilla extract

large good quality eggs, separated (like Happy Eggs)

1 cup

fresh or frozen raspberries

1 tsp

lemon juice

1/2 cup

sugar (or more or less to taste)