Ricotta Pancakes with Almond-Honey Topping
For the pancakes: Separate the eggs. In a bowl, whisk together the yolks, milk, ricotta and honey until smooth. Stir together the flour and baking soda and mix into the yolk mixture until well combined. Beat the egg whites until soft peaks form, then gradually add the sugar and beat until stiff. Fold into the ricotta mixture.
Heat the butter in a skillet over medium heat. Working in batches, drop the batter into the pan by 2 tablespoonfuls and cook the pancakes until golden brown on both sides, about 2 minutes. Remove from the pan and keep warm until all the batter is used up.
In a bowl, stir the almonds with honey and cinnamon. Top each pancake with 1 teaspoon of the almond-honey mixture and serve.