If you like a sweet breakfast and fancy a treat, this one is bursting with flavour and different textures.

Method (serves 4)

• Firstly, make a batch of honeycomb butter by blending the softened butter with the honeycomb, then wrapping the mixture in cling film like a sausage, which you can chill until required.
• For the pancakes, combine the ricotta, milk and egg yolks in one bowl and mix them together. 
• Put the dry ingredients in another bowl and mix in the wet ingredients until you have a smooth batter.
• In a separate clean bowl beat the egg whites to soft peaks and then fold them into the ricotta batter. 
• Heat some of the oil in a frying pan and add spoonfuls of the batter to the pan.
• After a minute or two or when you see little bubbles appearing on the top of the pancakes, turn them over and cook the other side. 
• Keep them warm in the oven until you have cooked them all. 
• You can assemble the final dish according to your taste; we like to layer the panckaes with slices of the honeycomb butter in between them and then decorate with raspberries and some raspberry puree; just crush some juicy ones and drizzle over the plate.