In a large bowl, combine the wet ingredients of milk, cream, egg yolks, lemon extract, ricotta cheese.
In a medium bowl, combine the dry ingredients of flour, sugar, baking powder and salt. Gently stir the dry ingredients into the wet ingredient mixture.
In a medium bowl, add egg whites and with a hand mixer, mix egg whites until they are stiff, about 3 minutes.
Fold egg whites into pancake batter.
In a pan over medium heat, melt butter and add ½ cup of pancake batter to pan. Top batter with a couple of raspberries. When bubbles begin to form and rise in the center and edges begin to brown, flip over. Cook an extra minute or two. Serve.
If you don't have lemon extract, you could zest ½ of a lemon as a substitute. You could replace the raspberries with blueberries. Use only fresh berries. These lemon ricotta pancakes are freezer-friendly. Just cook them up and place them on a cooking sheet. Then flash freeze for one hour. Once the pancakes are set up, transfer them to a sealed container or freezer bag. Then warm up in the microwave, in your toaster, or let thaw at room temperature to enjoy.