Baked Lemon Ricotta Pancakes with Raspberry Sauce

In a Suvie pan, whisk together ½ cup granulated sugar, ½ cup water, 2 tsp lemon juice, and 2 tbsp cornstarch. Add the raspberries and stir into the sugar mixture. Place pan in the top zone of Suvie.

In a large bowl, whisk together 1 cup all purpose flour, 2 tsp baking powder, ½ tsp baking soda, and 1 tsp kosher salt.

In a medium bowl, whisk together ¼ cup granulated sugar, zest of 1 lemon, 3 large eggs, ¼ cup buttermilk, ¾ cup ricotta, and 2 tbsp melted butter until smooth.

Pour the ricotta mixture into the flour mixture and fold gently with a rubber spatula until just combined. Spray a Suvie pan with cooking spray. Pour in pancake batter and place pan in the bottom zone of Suvie. Hold the Tap to Scan tag to the logo on the appliance, rotating the pan halfway through cooking.

After cooking, remove pans from Suvie. Whisk raspberry sauce until uniform. Let pancakes cool in pan for 5 minutes. Run a knife around the edge, cut into squares, and remove with a spatula. Serve with raspberry sauce.