1or 2 tbsp honeydepending on how sweet you like it
1tspvanilla extract
Ricotta Pancakes
330gms– 1 1/3 cups fresh ricotta
180ml– 3/4 cup milk
4eggsseparated
125gms– 1 cup plain flour
1tspbaking powder
1pinchof salt
Butterto cook the pancakes
To Serve
Icing sugar
Instructions
Honey Butter
Put all the ingredients into a small food processor and blend until smooth. Spoon into a serving dish and keep aside.
Ricotta Pancakes
Sift the flour, baking powder and salt together. Add the ricotta mixture and mix until just combined.
In a separate bowl, put the ricotta, milk and egg yolks into a bowl and whisk to break up the ricotta and yolks. Keep aside.
Whip the egg whites until stiff peaks form and fold them into the batter in two batches.
Heat a non-stick frying pan over medium-low heat. Smear the surface of the hot pan with a little bit of butter. Spoon 2 tablespoons of mixture per pancake into the hot pan, cooking two at a time.
Cook on the first side for 2 minutes, until golden, then flip and cook on the second side until golden and cooked through.
To Serve
Stack pancakes onto the plates, dust with icing sugar and top with a generous amount of honey butter.