Amalfi Lemon-Ricotta Pancakes

Ingredients

• 1 cup whole-milk ricotta
• 2 eggs, separated
• ⅔ cup flour
• 1 tsp baking powder
• 2 tbsp sugar
• 1 lemon, zested and juiced
• ¼ cup milk
• 2 tbsp butter, for the pan
• Honey, to serve

Method

1. Whisk the ricotta, egg yolks, milk, sugar, lemon zest, and 1 tablespoon of juice until smooth. Fold in the flour and baking powder just until no dry streaks remain.
2. Beat the egg whites to soft peaks and fold them in gently, in two additions — this is where the fluff comes from, so don't deflate it.
3. Melt a little butter in a nonstick skillet over medium-low. Drop in ¼-cup rounds and cook until the undersides are golden and the edges look set, 2–3 minutes.
4. Flip once and cook 2 minutes more; they should feel springy, not wet, at the center.
5. Stack, drizzle with honey and any remaining lemon juice, and serve while they're still steaming.