In a large mixing bowl, whisk together the egg, ricotta, vegetable oil, and vanilla. The mixture will look curdled and that is normal and what it should look like.

Gently fold in the flour, sugar, and salt until a thick mixture forms. Allow to sit for 5 minutes.

In the meantime, preheat a non-stick skillet over medium-high heat. Lightly brush with vegetable oil.

Divide the pancake mixture into 6 equal pieces and, using your hands, form round-shaped pancakes.

Cook the pancakes in batches of 3, until deeply golden-brown on both sides, approximately 3-4 minutes per side.

Serve topped with a dollop of sour cream, fresh fruit, and a drizzle of honey.