In a bowl, whisk together the dry ingredients - flour, sugar, salt, baking powder, baking soda.

In a separate bowl, whisk together the buttermilk, ricotta, honey, lemon zest/juice, eggs and cooled butter (do not add hot butter or your eggs will curdle).

Created a well in your dry ingredients, slowly pour in the wet ingredients. With a wooden spoon (not a whisk) slowly combine all the ingredients only mixing until the the flour is incorporated. Do not overmix, your pancakes will be tough and flat.

The batter should still be a little lumpy

Heat your pan/griddle over medium/low heat, add a tbsp of butter, and begin to add your pancake mix. We find that our "¼ cup" measuring cup is the perfect scoop, and creates a great manageable size pancake. Once you see bubbles begin to appear, carefully flip and finish cooking until golden brown on both sides.

Serve immediately and enjoy

For the whipped honey butter

In a stand mixer fitted with the whisk attachment, add 1/2 stick of room temperature butter, honey, salt and lemon zest. Whip until butter and honey are fully incorporated and butter is light and airy.

Carefully scoop butter into a serving dish of your choice and enjoy on pancakes, scones, or just about anything.