Ricotta Pancakes with Honeycomb Candy Butter
Ingredients
- ¼ cup sugar
- 2 tablespoons pure maple syrup
- 2 teaspoons baking soda
- ¼ teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 large eggs, separated
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon sugar
- ¾ teaspoon kosher salt
- 1⅓ cups whole-milk ricotta
- ¾ cup whole milk
- 1 teaspoon finely grated lemon zest
- Vegetable oil (for griddle)
- Pure maple syrup and fresh berries (for serving)
- A candy thermometer
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