Ricotta pancakes with spiced pear and bacon butter

Method

1. Stir the flour, baking powder, cinnamon and a pinch of salt in a large bowl. In a jug, whisk the egg yolks, melted butter and yogurt. Make a well in the centre of the dry ingredients, then pour in the egg mixture and whisk briefly to combine.
2. In a separate bowl, whisk the egg whites to soft peaks. Using a large metal spoon or spatula, fold the whites into the pancake batter, then mix in the ricotta and vanilla.
3. Melt a small knob of butter in a frying pan, add 2-3 dessertspoonfuls of batter per pancake and fry, in batches, for 3-4 minutes on each side. Transfer the cooked pancakes to a plate, cover with foil and keep warm, then continue with the remaining batter (see Make Ahead).
4. For the spiced pear and bacon butter, heat 25g of the butter in a separate frying pan and fry the pear wedges until just golden. Remove from the pan and keep warm with the pancakes. Add the bacon and star anise to the pan, increase the heat and fry until the bacon is crisp. Add a little extra butter, if needed, then stir in the cinnamon. Add Tabasco to taste.
5. Stack the warm pancakes on 2 plates, add the bacon and pears, then pour
   over the spiced butter from the pan and drizzle with maple syrup, if you like.