This is a Tyler Florence recipe and was featured in my favourite American magazine, ‘House Beautiful’.
American recipes use ‘cups’ as a measuring tool. Because I cook so many American dishes I have bought a ‘Pampered Chef’ ‘Measure –all cup’. But you can just use a breakfast size cup.
It is recommended that the pancakes are cooked in a large, sloping sided non-stick pan or skillet. I used a griddle, just because I happen to have one. You can use either.
2 cups whole milk ricotta
4 large eggs, separated
1 cup buttermilk
1 tablespoon fresh lemon juice
1 teaspoon freshly grated lemon zest
1 cup all-purpose flour
¼ cup sugar
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon each ground allspice, cloves, and cinnamon
½ teaspoon vanilla extract
4 tablespoons unsalted butter
10 fresh figs, thinly sliced
1 cup real maple syrup
- In a large bowl, add the ricotta, egg yolks, buttermilk, lemon juice, and lemon zest. Stir well until blended. Stir in the allspice, cloves, cinnamon, and vanilla.
- In another bowl, sift 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, and then carefully fold the egg whites into the batter.
- In a large skillet, or on a griddle, melt a tablespoon of butter over a low-medium heat.
- Place a fig slice in the pan or on the griddle and carefully ladle the batter over the fig and cook until bubbles rise towards the centre of each pancake.
- Turn the pancake over and cook for another 2-3 minutes. Repeat this process, adding more butter to the pan or griddle as needed.
- Keep the cooked pancakes warm in a 200 degree C oven until ready to serve.
- Warm the maple syrup and serve the pancakes drizzled with syrup and with some nicely browned streaky bacon