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.

INGREDIENTS

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

METHOD

1. 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.
2. In another bowl, sift the flour, sugar, baking powder and salt.
3. In a third bowl, whisk the egg whites until soft peaks form.
4. Fold the dry ingredients together with the wet, and then carefully fold the egg whites into the batter.
5. In a large skillet, or on a griddle, melt a tablespoon of butter over a low-medium heat.
6. 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.
7. Turn the pancake over and cook for another 2-3 minutes. Repeat this process, adding more butter to the pan or griddle as needed.
8. Keep the cooked pancakes warm in a 200 degree C oven until ready to serve.
9. Warm the maple syrup and serve the pancakes drizzled with syrup and with some nicely browned streaky bacon

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