1/2 c. whole milk ricotta cheese
3 lg. eggs, separated
1/4 c. cottage cheese
1/4 c. unsalted butter, melted
1/4 c. all-purpose flour
2 tbsp. sugar
1 tbsp. grated lemon peel
Generous pinch of salt

Place ricotta cheese, egg yolks, cottage cheese, butter, flour, sugar, lemon peel and salt into bowl. Blend ingredients well. Transfer contents into larger bowl. Beat egg whites in medium bowl to medium-firm peaks. Fold whites into mixture in larger bowl, half at a time.

Heat griddle with butter until butter sizzles. Drop batter by heaping tablespoon onto hot griddle. Cook pancakes until bottoms are brown, about 2 minutes. Turn and cook until second sides are brown, about 1 minute. Transfer pancakes to cookie sheet and keep warm in 200 degree oven. Repeat with remaining pancake batter, adding butter to griddle as necessary. Makes about 18 pancakes. Serve with Raspberry Butter and warm maple syrup.

RASPBERRY BUTTER:

1 c. raspberries, fresh or frozen, unsweetened
1/2 c. unsalted butter, room temp.
2 tbsp. powdered sugar
Fresh lemon juice
2 tbsp. water
1 tbsp. sugar
1 tsp. Raspberry or Blackberry liqueur (opt.)

Boil raspberries, water and sugar in heavy small saucepan over medium heat until syrupy, stirring frequently (about 5 minutes). Strain mixture. Blend with butter, powdered sugar and liqueur until smooth. Add lemon juice to taste.