Separate eggs.

Whisk egg yolk, ricotta, milk, vanilla extract, salt and optional honey until a light yellow uniform mixture is achieved.

Clean the whisks then beat the egg whites until soft peaks form.

Whisk the flour into the egg yolk mixture.

Mix in the baking powder and baking soda, 30 seconds or even less whisking should be enough. Mind not to add baking soda and baking powder before, as they can react with the acid in some of the dairy, reducing their ability to raise the pancake.

Carefully fold in the egg whites.

Heat a non-stick skillet to medium low temperature. Adding a bit of butter or wiping with a oily dipped kitchen towel may be necessary if our skillet isn't so non-stick as we would like it to be.

Scoop some of the batter in. Fry the pancakes until we see the texture changing along its edge, about a 30 seconds. Bubbles should also be creating some holes here and there.

If the bottom gets burnt, it means that the temperature is too high or we are too slow in flipping the pancake. Check the temperature and lower it if necessary.

Flip the pancake and fry it until the bottom gets golden brown, about a 30 - 60 seconds, depending on the temperature we set.