Lemon Ricotta Pancakes with Warm Honey

Crack the eggs into a large bowl and whisk them together with the whole milk until well combined.

Add the ricotta cheese and stir gently until smooth and creamy.

Zest the lemon directly into the bowl, then squeeze in the juice of half the lemon. Stir to combine.

In a separate bowl, sift together the all-purpose flour, baking powder, salt, and white sugar.

Add the dry ingredients to the wet ingredients and fold together with a spatula until just combined. A few lumps are fine — don't overmix or the pancakes will be tough.

Let the batter rest for 5 minutes while you heat the pan.

Melt a knob of butter in a non-stick frying pan or on a griddle over medium-low heat. Let it foam but not brown.

Drop heaping spoonfuls of batter onto the pan — about 1/4 cup per pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Gently flip the pancakes and cook for another 1-2 minutes until golden and cooked through. They should be pale golden, not deep brown.

Transfer to a warm plate and repeat with remaining batter, adding more butter as needed.

In a small saucepan over low heat, combine the honey and butter. Stir gently until the butter melts and everything is warm and glossy, about 1 minute.

Stack the pancakes on warm plates. Drizzle generously with the warm honey butter and finish with a light dusting of lemon zest if desired. Serve immediately while fluffy and warm.