Lemon Ricotta Pancakes with California Figs

There’s a lot to love about ricotta pancakes. They’re the kind of breakfast for lazy mornings, for brunch, or even during the holidays if you’re not slinging  Overnight French Toast Casserole. By beating the egg whites until they’re stiff peaks, they add height to the pancakes. What we think you’ll really love about this lemon ricotta pancake recipe is the lemon-infused Blue Ribbon Orchard Choice or Sun-Maid California Figs. Each bite is a burst of tangy sweetness. You could always serve these pancakes with butter and maple syrup, but we like them best with confectioner’s sugar dusted on top.

Lemon Ricotta Pancakes with California Figs

The secret to a good ricotta pancake recipe is folding in whipped egg whites. This makes Figgy Lemon Ricotta Pancakes fluffy and light, perfect for brunch!
Nutrition
Servings 8 pancakes

Ingredients

  • 1 tsp lemon zest
  • 1/4 cup fresh lemon juice
  • 2 tbsp honey
  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs stemmed and finely chopped
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 eggs large, separated
  • 2 tbsp sugar
  • 1 cup part-skim ricotta
  • 1/2 cup whole milk
  • 1 tbsp unsalted butter
  • powdered sugar

Instructions

  • Heat the lemon zest, lemon juice, and honey over medium heat for 1 minute Stir together. Pour over the figs in a bowl and toss. Steep for 10 minutes.
  • Whisk together the flour, baking powder, and salt in a large bowl.
  • In a separate bowl, whisk together the yolks, sugar, and ricotta. Stir in the milk and lemon honey-infused figs.
  • Beat the egg whites until you achieve stiff peaks.
  • Stir together the figgy yolk mixture into the flour until just combined. Fold in the egg whites until combined.
  • Set a small non-stick skillet over medium heat. Once a drip of water sizzles in the skillet, it’s ready. Turn the heat down to medium low. Brush a little butter onto the surface of the skillet (and as needed as you’re cooking the pancakes). Portion out 1/4 cup of batter into the skillet and smooth into a circle. Cook for about 2 1/2 minutes on each side. You’ll know it’s ready to flip when a spatula can easily lift a corner of the pancake, bubbles have pricked the surface of the pancake, and the side of the pancake is no longer glossy. Repeat and cook the remaining batter. Dust the pancakes with powdered sugar and serve.

Notes

Recipe and photo by Annelies Zijderveld

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

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