I had ricotta hotcakes at a cafe in Melbourne and they ruined regular pancakes for me forever. They are thicker, fluffier, and have this incredible lightness from the ricotta that makes you feel like you are eating a cloud. A buttery, golden cloud. The secret is folding whipped egg whites into the batter. It sounds fussy but takes 3 minutes and the result is worth every second. The hotcakes puff up in the pan and stay soft inside while getting these gorgeous golden edges. The honeycomb butter