Jersey Milk Ricotta Pancakes with Honeyed Seasonal Berries

Separate the eggs. In a large bowl, whisk together the ricotta cheese, flour, baking powder, sugar, and salt.

In a separate bowl, whisk together the egg yolks and Jersey milk. Pour the wet ingredients into the dry ingredients and gently combine until just mixed. Be careful not to overmix.

In a clean, dry bowl, whisk the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter in two additions. This is what creates the fluffy texture.

Stir in the 2 tbsp of melted Jersey butter.

Heat a non-stick frying pan or griddle over medium heat. Lightly grease the pan with Jersey butter.

Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.

While the pancakes are cooking, prepare the honeyed berries. In a small bowl, combine the seasonal berries with the Jersey honey and gently toss to coat.

Serve the pancakes immediately, topped with the honeyed berries and a drizzle of extra Jersey honey. You can also serve with a dollop of fresh Jersey cream and thinly sliced crisped Jersey Royals on the side.