Ricotta And Lemon Pancakes

• 1/2 cup self rising flour
• 1 teaspoon baking powder
• 1 cup milk
• 3 tablespoons butter melted, plus extra for cooking
• 1/4 cup honey warmed, plus extra to serve
• 2 large eggs separated
• 2 tablespoons juice
• 1 lemon zest
• 7 ounces ricotta crumbled, plus extra to serve
• 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, juice, lemon zest, ricotta, lemon wedges

Taken from www.yummly.com/recipe/Ricotta-and-Lemon-Pancakes-1404541 (may not work)