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!
Servings: 8 pancakes
- 1 tsp lemon zest
- 1/4 cup fresh lemon juice
- 2 tbsp honey
- 1 cup 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
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.
Calories: 172kcal | Carbohydrates: 24g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 207mg | Potassium: 176mg | Fiber: 1g | Sugar: 9g | Vitamin A: 255IU | Vitamin C: 3.4mg | Calcium: 139mg | Iron: 1.1mg