75 g plain flour
1 tsp baking powder
175 g ricotta
90 ml whole milk
2 eggs, separated
1 - 2 tbsp butter
150 g unsalted butter, at room temperature
2 tbsp milk
2 tbsp honey
- To make the whipped butter put all the ingredients in a bowl and beat with an electric whisk until pale.
- To make the pancakes, sift the flour and baking powder into a bowl with a large pinch of salt. Whisk the ricotta, milk and egg yolks.
- In a separate bowl whisk the egg whites until they form firm peaks. Gradually whisk the ricotta mix into the flour mix until it becomes a smooth batter. Fold in the egg whites, trying to keep in as much air as possible.
- Heat some butter in a large non-stick pan. Cook large spoonfuls of the batter until golden on both sides. Serve topped with the whipped butter and another drizzle of honey.