From Chris Carlson at Sur La Table
1/2 cup whole-milk ricotta, drained
2 large eggs, separated
3/4 cup whole milk
1/2 teaspoon vanilla bean paste
1tablespoon lemon zest
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1tablespoon granulated sugar
Melted butter for cooking pancakes
To prepare the syrup:
In a medium saucepan, combine berries, water, sugar and lemon juice; bring to a boil over medium heat. R
educe heat and simmer berries until juices are thick and reduced, about 10 minutes.
Using a hand blender, puree the berries until smooth.
Pass mixture through a fine-mesh sieve using a spatula to press mixture through; discard seeds.
Transfer mixture to a syrup pitcher and set aside.