Lemon Ricotta Pancakes with Lime Shine Raspberries and Cream

I don't have a photo of these yet, because I haven't had the opportunity to make my own batch. I was served these at a brunch last week and they were just awesome. The ricotta adds an interesting texture dimension to the pancakes - more robust but still somehow light, and the lemon is the perfect counterpoint to the raspberries. The original recipe for the pancakes includes a sauteed apple topping, which I'm sure is equally good. I just can never turn down fruit and cream on top of pancakes.
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Lemon Ricotta Pancakes
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4 large eggs, separated
1 1/3 cups ricotta cheese
1 1/2 T. sugar
1 1/2 T. freshly grated lemon zest
1/2 cup all purpose flour
melted butter for brushing the griddle
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In a bowl, whisk together the egg yolks, ricotta, sugar, zest and then the flour. In a separate bowl, beat the egg whites with a pinch of salt until they hold stiff peaks. Whisk one fourth of the egg whites into the egg yolk mixture, then fold in the remaining whites gently but thoroughly. Heat a griddle over moderately high heat until drops of water scatter over the surface. Brush the griddle surface with melted butter, then pour 1/4 cup fulls of batter onto the griddle. Cook for 1-2 minutes each side, or until golden. Transfer the cooked pancakes to a heatproof platter and keep in a 200 degree oven until ready to serve.
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Lime Shine Raspberries
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Stir together:
3/4 cup sugar
1/3 cup boiling water
Then add:
1/4 c. + 2 T. fresh lime juice
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Cool in the refrigerator then pour over fruit (may be used with any fruit).
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Whipped cream
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2 cups heavy whipping cream
1 t. vanilla
2 c. confectioners sugar
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Chill the bowl and beaters in the freezer for 10-15 minutes first. Then beat the cream on high speed until soft peaks form. Add the vanilla and confectioners sugar, and beat another minute or two until moderate peaks form. Serve immediately or freeze in dollops on parchment paper, then put in a freezer bag or airtight container and put back into the freezer for later use.