Ricotta Pancakes with Citrus Honey Mixed Fruit and “Not Cream Cheese”

Begin by cracking the eggs separating the egg yolks and whites into separate large bowls using the shells to move the yolk gently back and forth until the white falls into the bowl. 

Once the yolks are separated, set the whites aside for later use. Add the vanilla extract, buttermilk, and ricotta cheese to the bowl with the yolks and mix until everything is incorporated evenly.

In the egg yolk bowl measure the all purpose flour, whole wheat flour, baking soda, and baking powder. Gently mix everything together with a baking spatula until all of the ingredients, being sure not to keep stirring once the batter comes together to prevent the batter from getting tough.

Take the bowl with egg whites and whisk with an electric mixer until they look like a soft marshmallow and can form stiff peaks.

Take the bowl with the pancake batter and gently fold in ⅓ of the egg whites until blended making sure to not smash the batter or egg whites into the side of the bowl. 

Then add the remaining ¾ of the egg whites and repeat the same gently folding technique until all is well mixed together.

Heat a saute pan or skillet to medium high heat, then add a small amount of oil to cover the surface of the pan.

When the pan is heated add ¼ cup amounts of batter gently into the pan and cook on one side until you see bubbles forming around the sides of each pancake. Flip and continue to cook for a minute or two until done.

Take blueberries and slice in half and slice strawberries into a large dice. Place in a small bowl and set to the side.

Zest and supreme the orange and add it to the berries.

Zest lime into the bowl with the fruit. Then add the honey and the sea salt to the fruit mixture making sure the mixture is adequately covered with honey and zest but does not become too watery.

To serve, put 2 pancakes on a dish, pipe the “not cream cheese” mixture into a dollop off to the side and gently top with the mixed fruit.