Jersey Milk and Honey Ricotta Pancakes with Berry Compote

**Prepare the Berry Compote:** In a saucepan, combine the seasonal berries, lemon juice, and granulated sugar. Cook over medium heat, stirring occasionally, until the berries soften and release their juices, about 10-15 minutes. Simmer until the compote thickens slightly. Remove from heat and set aside.

**Separate the eggs:** Separate the egg whites and egg yolks into two separate bowls.

**Combine Wet Ingredients:** In a large mixing bowl, whisk together the ricotta cheese, Jersey milk, egg yolks, and honey until smooth. (Optional: Stir in cooked mashed Jersey Royal Potatoes)

**Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

**Combine Wet and Dry:** Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

**Whip Egg Whites:** In the bowl with the egg whites, use a whisk or electric mixer to beat them until stiff peaks form.

**Fold in Egg Whites:** Gently fold the beaten egg whites into the batter in two additions. This will help create light and fluffy pancakes.

**Cook the Pancakes:** Heat a lightly greased griddle or large frying pan over medium heat. Use melted Jersey butter to grease the griddle.

**Pour Batter:** Pour 1/4 cup of batter onto the hot griddle for each pancake.

**Cook until Golden:** Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.

**Serve Immediately:** Serve the pancakes immediately with the warm berry compote and a drizzle of local Jersey honey.