Honey Lemon Ricotta Pancakes

Fluffy ricotta pancakes with a hint of lemon and a drizzle of honey — a luxurious spring breakfast that feels indulgent but comes together quickly.

Instructions

1. Separate the eggs: Place yolks in one bowl and whites in another.
2. Make the batter: Add the ricotta, lemon zest, lemon juice, and honey to the egg yolks. Mix until smooth. Fold in 60 g of plain flour and a pinch of salt.
3. Whip the whites: Beat the egg whites with a pinch of salt until they hold stiff peaks.
4. Fold the whipped egg whites into the ricotta batter in two additions, being careful not to deflate them. This is what makes the pancakes fluffy.
5. Cook: Heat a non-stick pan over medium-low heat and melt a small knob of butter. Drop spoonfuls of batter (about 3 tablespoons each) into the pan. Cook for 3–4 minutes until bubbles form on the surface, then flip and cook for 2–3 minutes more until golden.
6. Serve immediately with a drizzle of honey and fresh berries.