120 grams ricotta
2 eggs, separated
170 grams plain flour
1 teaspoon baking powder
Whip the egg whites until stiff. Set aside.
Sift the plain flour with the baking powder.
Place the ricotta and egg yolks into a bowl and mix, then add the milk and sifted flour and baking powder.
Stir in a third of the whipped egg whites, and then fold in the remainder with a metal spoon.
You can use this mix straight away or let it sit, covered in the fridge.
I've teamed these up with some honeycomb butter**.
The only trouble to be had with these pancakes is in managing to get a photo before this happens
**To make Honeycomb butter is very simple: it's roughly twice the amount of butter to honeycomb - I opted for a chocolate coated honeycomb bar, smashed it a little first with a rolling pin, then with a food processor, blended it with butter.
Scoop it out onto baking paper and roll into a sausage shape and put it back in the fridge to harden. This can also be frozen in portion-sized quantities.