Lemon Ricotta Pancakes with Raspberry Maple Sauce

Ingredients

• 4 eggs, separated
• 1 cup (250 mL) ricotta cheese
• 3 tbsp (45 mL) sugar
• 1/2 cup (125 mL) all-purpose flour
• 1 tbsp (15 mL) grated lemon peel
• 2 tbsp (30 mL) butter
• 1/3 cup (75 mL) raspberry jam, preferably seedless, sweetened or not
• 1/3 cup (75 mL) maple syrup