GRANGER AND CO PANCAKES
1 1/3 cup
In a large bowl, stir together the egg yolks, milk, flour, baking powder and salt with a fork/whisk. Add the ricotta and mix just a little. In a large bowl, whisk the egg whites until stiff. Pour the ricotta mixture, into the large bowl and fold in using a rubber spatula. There should be some lumps of ricotta throughout.
Heat a large frying pan over a medium heat with enough vegetable oil to coat the pan. Scoop about 1/3 cup of batter into the pan to make 1 hotcake (depending on the size of your pan you can cook around 2 or 3 at a time). Use a metal spatula to check when the underside of the hotcake is golden, then flip and cook on the other side until golden as well. Remove to a plate and serve warm with the honeycomb butter, maple syrup and fresh fruit.
milk (any kind)