Ricotta lemon pancakes with honey

1.Place ricotta, eggs, egg whites, flour, oil, lemon zest and honey in a food processor. Process until smooth.

2.Heat a large non-stick frying pan on low. Place 2 tablespoons of mixture in pan for each pancake, allowing space for spreading. Cook in 2 batches for 2-3 minutes each until bottoms are set and golden and small bubbles appear on the surface. Turn pancakes over and cook other side for 1 minute until golden.

3.Serve topped with mandarin and drizzled with extra hone.