Instructions

1. In a large mixing bowl, whisk together the flours, baking powder, and salt.
2. In a medium mixing bowl, whisk together the egg yolks, milk, ricotta, honey, butter, lemon zest, and vanilla. Add dry ingredients to wet ingredients and whisk until just combined.
3. Whip the egg whites together until they form soft peaks. Gently fold the egg whites into the batter.
4. Melt a small amount of butter to coat a large skillet or griddle. Ladle the batter onto the griddle, about 1/4 cup for each pancake. Cook for 2-3 minutes until the underside is golden and then flip to the other side and cook for another 2-3 minutes, until golden. Repeat with remaining batter until batter is used up.
5. Serve warm with yogurt and raspberry sauce, if desired.

Raspberry Sauce

1. In a small saucepan, combine the raspberries, honey, and arrowroot. Stir over medium heat until raspberries soften and begin to release their liquid, using a wooden spoon to gently mash the berries as you stir. Continue stirring until mixture thickens slightly. (I don’t mind a slightly chunky sauce, but use a blender to puree if you prefer a smoother sauce.)