Ricotta Pancakes with Honey Butter and Berries
Fluffy ricotta pancakes made with separated eggs and folded egg whites, cooked in a crumpet form for uniform rounds. Topped with warm honey butter, fresh strawberries, and mint. The ricotta adds tenderness while the honey butter provides sweet richness.
Ingredients
Instructions
- 1
Mix softened butter and honey together, then refrigerate until needed.
- 2
Combine flour, sugar, egg yolks, buttermilk, and vanilla in a bowl.
- 3
Beat egg whites until soft peaks form, then fold into the flour mixture along with crumbled ricotta.
- 4
Heat olive oil in a nonstick skillet over low heat.
- 5
Place an 3 ⅛" crumpet form in the pan and spoon the batter into the circle.
- 6
Cover with a lid and cook for 3 to 4 minutes.
- 7
Carefully turn the patty and cook for another 3 to 4 minutes until golden brown and cooked through.
- 8
Serve with honey butter, fresh strawberries, and mint leaves.
Tips
Use a crumpet form or ring to ensure uniform pancake size and shape.
Keep the heat low to allow the pancakes to cook through without browning too quickly.
Ensure egg whites reach soft peaks before folding to maintain airiness.
Good to Know
Refrigerate honey butter separately for up to 1 week. Cooked pancakes best served fresh; refrigerate leftover pancakes for up to 2 days and reheat gently.
Prepare honey butter up to 1 week ahead. Mix dry ingredients the night before. Separate eggs and prepare all components up to 4 hours ahead; fold egg whites and ricotta just before cooking.
Serve warm topped with honey butter, fresh strawberries, and mint leaves.
Common Mistakes
Overbeat egg whites to avoid deflating during folding
Heat oil too high to prevent pancakes browning unevenly
Skip covering the pan to avoid undercooked centers