- 1 cup fresh whole milk ricotta
- 1 cup buttermilk, shaken
- 3 extra-large eggs
- 1/4 cup sugar
- 1 1/2 tablespoons grated lemon zest (2 lemons), plus extra for serving
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 6 tablespoons clarified butter
- 8 to 10 ripe figs, 1/2-inch diced
- Salted butter and pure maple syrup, for serving
- Salted butter and pure maple syrup, for serving
Lemon Ricotta Pancakes with Figs
ChatGPT said:
Lemon Ricotta Pancakes with Figs are light, fluffy pancakes made with creamy ricotta and bright lemon zest, topped with sweet, fresh figs. A sophisticated and flavorful breakfast or brunch treat.
Nutrition Information
178
Calories
22g
Carbohydrates
12g
Protein
354mg
Potassium
1g
Fiber
7g
Sugar
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