Method

To make the butter, blend the honey, spices and butter together, then roll into a cylinder shape in plastic wrap and chill in the fridge to set.

Combine the ricotta with the buttermilk, milk, 2 egg yolks, flour and baking powder. Whisk the egg whites into soft peaks, and then fold into the batter a little bit at a time until evenly combined.
Cook spoonfuls of the batter in a greased non-stick pan on medium-low heat for 1-2 minutes each side, until golden brown. Keep the hot cakes warm in the oven.

Melt the spiced butter in a pan on medium heat, then add the pears and let them simmer gently for 5-10 minutes until just soft. Serve hot out of the pan with a pile of fluffy hot cakes and a squeeze of lemon juice.

Tip: Try making other kinds of butters by blending frozen berries with maple syrup or a dusting of icing sugar.

Recipe by Hannah Lewry and photography by Jan Ras for iMag.