Ricotta And Lemon Pancakes - cooking recipe

Ingredients

1/2 cup self-rising flour
1 tsp baking powder
1 cup milk
3 tbsp butter, melted, plus extra for cooking
1/4 cup honey, warmed, plus extra to serve
2 None large eggs, separated
1 None lemon, zest and 2 tbsp juice
7 oz ricotta, crumbled, plus extra to serve
None None Lemon wedges, to serve

Preparation

Sift flour and baking powder together into a large bowl. Make a well in the center. In a separate bowl, whisk milk, melted butter butter, honey, egg yolks, lemon zest and juice together. Gradually whisk into flour mixture until smooth. Set aside 30 minutes.
In a clean bowl using an electric mixer, beat egg whites until stiff peaks form. Using a large metal spoon, gently fold egg whites and ricotta into the batter.
Heat extra butter in a non-stick frying pan on medium. For each pancake, cook 1/4 cup of batter on low for 2 minutes each side, until golden and cooked through. Keep warm. Repeat with remaining batter. Serve with extra ricotta, honey and lemon wedges.