These Spelt Ricotta Hotcakes with honeycomb and smoked salt are a somewhat adapted version of Hattie Ellis' version with bacon and honey. It is a thick pancake batter with egg whites folded through for a lightness. Whisk ricotta with yolks and milk. Add flour ( I like spelt). Then fold in egg whites in peaks. Cook in a mixture of butter and olive oil. Serve with a dollop of honeycomb and smoked salt.