- 4
Ingredients
- Ingredients
- 2 cups whole-milk ricotta
- 4 large eggs, separated
- 1 cup buttermilk
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon each ground allspice, cloves, and cinnamon
- 1/2 teaspoon vanilla extract
- unsalted butter
- 10 fresh figs, thinly sliced
- 1 cup real maple syrup
Preparation
Step 1
In a large bowl, add the ricotta, egg yolks, buttermilk, lemon juice, and lemon zest and stir until well blended. Stir in the allspice, cloves, cinnamon, and vanilla.
In another bowl, or parchment paper, sift together the flour, sugar, baking powder, and salt.
In a third bowl, whisk the egg whites until soft peaks form.
Fold the dry ingredients together with the wet, then carefully fold the egg whites into the batter.
In a large nonstick skillet, melt 1 tablespoon butter over medium-high heat.
Arrange one large fig slice for smaller pancakes or three small slices in a circular pattern if making larger ones. Carefully ladle the batter over figs and cook until bubbles rise in the center of each pancake. Turn pancake over and cook for another two to three minutes. Repeat with remaining batter and figs, adding butter to skillet as needed.
Serve with real maple syrup and any remaining fig slices.