Mix the ricotta with the egg whites and a teaspoon or more of honey or sweetener to taste, then incorporate the flour and baking powder (the batter does not necessarily have to be super smooth; if there are a few lumps left, that's fine).
Heat a non-stick pan and, once it is hot, lower the heat to minimum and pour in a heaping spoonful of batter, then add a handful of berries (or chocolate chips) in the center and cover them with another half spoonful of batter. Cover with a lid and cook until bubbles appear on the surface, then flip them and cook the other side as well.
Enjoy them while still warm with maple syrup or honey.
Italia, Emilia Romagna
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