4 tbsps Medium Extra Virgin Olive Oil, such as Ascolano, plus more for frying
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Whisk in the egg, buttermilk and 2 thsps olive oil until the batter is smooth, then stir in the ricotta, pine nuts, cranberries and cinnamon.
Heat the remaining olive oil in a medium sauté pan over medium-low heat. Ladle one-fourth cup of the pancake batter into the pan and cook until golden brown, about 2 minutes. Flip the pancake with a spatula and cook until golden brown on the second side, 1 to 2 more minutes. Place the pancakes in a warm oven until all are cooked and ready to serve. Repeat with the remaining batter, adding more olive oil to the pan as needed.
Garnish with more ricotta and honey or syrup, if desired.