Ricotta and Orange Pancakes Recipe

In a large mixing bowl, combine the ricotta, milk, caster sugar, vanilla extract, orange zest, and the egg yolks. Stir until smooth and fully blended, creating a creamy base for the batter.
In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the ricotta mixture, stirring just until incorporated to form a thick batter.
Whisk the egg whites separately until they form firm peaks. Gently fold the beaten egg whites into the batter in two additions, taking care not to deflate the mixture to maintain a light and airy texture.
Heat a sauté pan over medium heat and add a small knob of butter. Spoon large portions of the batter into the pan, shaping them slightly if needed. Cook each pancake for 2 to 3 minutes on one side, or until golden and puffed, before flipping and cooking the other side until the center is cooked through.
For serving, peel the oranges with a sharp knife, carefully removing all the bitter white pith. Slice the oranges thinly into rounds.
Stack 2 to 3 warm pancakes on each plate, layering slices of fresh orange between them. Top with an extra dollop of ricotta and additional orange slices if desired. Drizzle generously with honey, scatter with roasted sliced almonds for a delightful crunch, and finish with a light dusting of icing sugar for an elegant touch.