Ricotta And Lemon Pancakes

• 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

1. 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.
2. 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.
3. 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.

flour, baking powder, milk, butter, honey, eggs, lemon, ricotta, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/25260 (may not work)