Lemon Ricotta Pancakes

I seriously LOVE these pancakes! I found the recipe in a brand new cookbook I picked up at Salvation Army, for like $1, a few years ago. It comes from the Food & Wine: Annual Cookbook 2003.

1 cup part-skim ricotta
2 large eggs
2 large egg whites
1/2 cup all-purpose flour
1 tablespoon vegetable oil
1 teaspoon finely grated lemon zest
1/4 teaspoon salt
2 tablespoons mild honey, such as clover, sage or star thistle

In a blender, mix the ricotta with the eggs, egg whites, flour, oil, grated lemon zest, salt and 2 teaspoons of the honey until smooth.

Meanwhile, heat a nonstick griddle over moderately low heat. Working in batches if necessary, pour 2 rounded tablespoons of the batter onto the griddle for each pancake, allowing enough room for them to spread slightly. Cook the pancakes until the bottoms are golden, the tops are slightly set and small bubbles appear on the surface, 2-3 minutes. Flip the pancakes over and cook until golden, about 1 minute longer. Transfer the pancakes to individual plates, drizzle with the remaining honey and serve at once.