By Paul Gayler
A simple, light, lemon-scented pancake topped with ricotta and fresh raspberries and served with raspberry sauce. I like it for dessert with a scoop of vanilla ice-cream, but it also makes an excellent brunch dish. For a winter version you could fill the blini with poached pears instead of raspberries. To make chocolate blini, replace 2 tablespoons of the flour with cocoa powder.