Fluffy Ricotta Pancakes with Wildflower Honey

Ingredients

• 250 g ricotta
• 2 eggs, separated
• 120 g plain flour
• 150 ml milk
• 1 lemon, zested
• 4 tbsp Wildflower Honey(our product)

1. 1Whisk ricotta, yolks, milk and lemon zest. Fold in the flour.
2. 2Beat the egg whites to soft peaks and fold gently into the batter.
3. 3Cook ladlefuls in a buttered pan over medium heat, 2 minutes per side.
4. 4Stack high and pour over the honey.