For the filling, whisk ½ cup ricotta cheese and honey together and set aside.
For the pancakes, whisk the dry ingredients together – the flour, baking powder, brown sugar, and salt – in medium bowl.
In a separate bowl, whisk 1/2 cup ricotta cheese, egg yolk, and milk. Whisk the wet ingredients into the dry ingredients.
In a separate smaller bowl, whisk the egg white to soft peaks. Fold into batter.
In a hot pan or over a hot griddle, melt a small amount of butter and drop 2 tablespoon of batter at a time. Sprinkle a small amount of the chopped frozen raspberries on top of the pancake batter before flipping.
Cook the batter several minutes over medium/low heat until small bubbles form, flip, and continue to cook several more minutes.
Top the warm pancakes with honey ricotta and thawed frozen raspberries.