Lemon Ricotta Pancakes with Raspberry Syrup

Name: Lemon Ricotta Pancakes with Raspberry Syrup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 3/4 cup (170 g) unsalted butter (good quality); 1 cup (235 ml) buttermilk; 1/4 cup (28 g) 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; 4 large good quality eggs, separated (yolks in one bowl, whites in another); 1 cup (225 g) ricotta cheese; 1 1/2 tsp vanilla extract; 1 3/4 cups (255 g) good quality all purpose/plain flour; 1 1/2 tsp baking powder; 3/4 tsp salt; 1 cup (140 g) fresh or frozen raspberries; 1 tsp lemon juice; 1/2 cup (115 g) sugar (or more or less to taste)