Place the Perfect Italiano™ Ricotta, caster sugar and egg yolks into a medium bowl and whisk until combined. Stir in the milk, lemon zest and flour.
Beat the egg whites until stiff peaks form, then fold into the batter with half of the raspberries.
Heat a non stick frying pan over medium heat and brush with a little butter. Pour 1/4 cup of the batter into the pan. Cook until bubbles form, turn and cook until golden. Repeat with remaining mixture, brushing with a little butter each time.
Serve the hotcakes with Spiced Ricotta Cream, maple syrup and the raspberries.
Spiced Ricotta Cream
Simply blend the ingredients together in a food processor until smooth.