Lemon Ricotta Pancakes | Cook Smarts

Ingredients

• 1 1/2 cups Flour, all-purpose
• 2 Tbsp Sugar
• 2 tsp Baking powder
• 1/4 tsp Salt
• 3 Eggs
• 1 cup Milk
• 3/4 cup Cheese, part-skim ricotta
• 1 Tbsp Lemon juice
• 1 Lemons, zest of
• 1 1/2 cup Raspberries, fresh or frozen
• 1 Tbsp Sugar
• 2 Tbsp Water
• 2 cloves Shallots, diced
• 2 oz Baby spinach, chopped
• 6 Eggs
• 1 Tbsp Oil, cooking