Ingredients.

1. Soften the butter in room temperature, put into a bowl and add honey. Beat the butter with the honey until smooth. Spread the resulting cream on the wrap, roll it up and put it in the freezer. You can make a double batch. This oil will go to any sweet crepes and pancakes.

2. Separate the whites from the yolks. Whisk ricotta, milk and egg yolks with a mixer.

3. Sift the flour, baking powder and salt and add the dry ingredients to ricottone mixture, stir. Got this not very attractive mixture, but don't worry, she will be beautiful, and the pancakes are delicious and fluffy.

4. Beat the whites until resistant foam. Enter half of the beaten egg whites into the batter, stir and enter the second half.

5. Brush to grease the pan with sunflower oil. Spread a spoonful of the dough into the pan, forming a smooth round or oval pancakes. Cook for 2 minutes on each side. Grease the pan with sunflower oil and repeat with the remaining batter. I usually cook up to 4 pancakes in one pan so that they are not "crowded" and do not interfere with each other.