| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 14 pancakes |
Ingredients
- 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
Instructions
- In a large bowl, whisk together the ricotta, buttermilk, eggs, sugar, lemon zest, lemon juice, and vanilla. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. While stirring with a rubber spatula, add the flour mixture to the ricotta mixture and mix just until combined. Set aside for 5 minutes.
- Heat a large (12-inch) saute pan over medium heat. Pour in a tablespoon or two of the clarified butter and heat until the butter sizzles. Stir the batter with a rubber spatula. Using a standard (2 1/4-inch) ice cream scoop, drop level scoopfuls of batter into the pan and allow them to cook for a few minutes, until bubbles appear all over the top. While the pancakes cook, distribute the figs on the pancakes, then turn to cook on the other side, until they spring back when lightly touched. Repeat with the remaining batter, adding clarified butter to the pan as needed. Transfer to plates, sprinkle with lemon zest, dot with butter, and drizzle with maple syrup. Serve hot.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 210 |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 5 g |
| Cholesterol | 74 mg |
| Sodium | 260 mg |
Reviews
Really delicious. I had lemon ricotta pancakes two years ago at a beautiful little inn in Mississippi and have searched for a recipe since. These are very good, but I plan to add a bit more ricotta and lemon zest to my next batch.
These were very good and lemony pancakes. I didn’t have any buttermilk so used the vinegar/milk substitute. I think this is why my batter was not as thick and more thinner. I also only had one lemon to zest, but the lemon flavor was still pretty good. I will definitely use the full 2 lemon zests next time. I didn’t have any figs, but didn’t miss it. Will definitely add this pancake to my brunch rotation.
These were OURSTANDING!! I added blueberries as it is 4th of July weekend. The flavor is perfect. Thank you Ina.
Excellent!
Perfect every time – can pair with any fruit
Probably the best pancakes I’ve ever had! I used blueberries instead of figs and these were amazing. They will become a staple to my recipe box.
Amazing so delicious and fluffy.
Made them for brunch on Sunday with my parents. My Dad really liked them. I didn’t serve them with the figs but they didn’t need them.
These were amazing- we served them to our guests at our bed and breakfast and they were a hit!
So so tasty! Like others, I used blueberries instead of figs. Wonderful 😉