Ricotta Pancakes with Honeycomb-Candy Butter

• ¼ cup sugar
• 2 tablespoons pure maple syrup
• 2 teaspoons baking soda
• ¼ teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 4 large eggs, separated
• 1 cup all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon sugar
• ¾ teaspoon kosher salt
• 1⅓ cups whole-milk ricotta
• ¾ cup whole milk
• 1 teaspoon finely grated lemon zest

Vegetable oil (for griddle)

Pure maple syrup and fresh berries (for serving)

A candy thermometer

1. Line a baking sheet with a silicone baking mat or parchment paper. Bring sugar, maple syrup, and 2 Tbsp. water to a boil in a small saucepan fit with thermometer over medium-high heat, stirring until sugar dissolves. Continue to cook, swirling pan occasionally (do not stir), until thermometer registers 300°, 10–12 minutes. Remove pan from heat and stir baking soda into caramel (mixture will foam up immediately). Quickly and carefully pour mixture onto prepared baking sheet and spread with a heatproof rubber spatula. Let cool 30 minutes.
2. Break honeycomb into 1" pieces; place in a resealable plastic bag and pound with a rolling pin until finely crushed. Mix honeycomb candy and salt into butter in a small bowl.
3. Do Ahead: Honeycomb-candy butter can be made 2 weeks ahead. Cover; chill.
4. Using an electric mixer on high speed, beat egg whites in a medium bowl to stiff peaks, about 5 minutes. Whisk flour, baking powder, sugar, and salt in a large bowl. Whisk egg yolks, ricotta, milk, and lemon zest in another medium bowl; mix into dry ingredients. Fold in one-third of egg whites to lighten batter; fold in remaining egg whites until no streaks remain.
5. Heat a griddle or large skillet over medium; brush with oil. Working in batches, scoop ⅓-cupfuls of batter onto griddle. Cook until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until other sides are golden brown and pancakes are cooked through, about 2 minutes. Serve with honeycomb-candy butter, maple syrup, and fresh berries.