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Remove the roots and very dark tips of the leaves from the spring onions. Finely chop the remaining parts of the spring onions.
In a shallow pan, warm 20g of butter and two tbsp of olive oil, then add the spring onions and leave to cook for a good 5-7 minutes, until soft.
Finely chop the tarragon and stir in.
Let the mixture cool a little.
Lightly mash the of ricotta with a fork.
Separate 4 eggs, yolks in one bowl, whites in another. Beat the yolks lightly with a fork, then stir in the ricotta, softened spring onions and tarragon.
Wipe out the pan with kitchen paper, then stir in four tbsp of flour.
Beat the egg whites until light and fluffy, then fold into the yolk and spring-onion mixture.
Place the pan over a low heat. Warm 25g of butter and a splash of olive oil in the pan, then add two large spoonfuls of the batter.
Let the pancakes cook for a couple of minutes, or until lightly coloured on the underside. Using a palette knife, swiftly and confidently turn each pancake over and let the other side cook until patchily golden. Serve warm