4.9
(34)
Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
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.
Step 2
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.
Your folders
mccormick.com
12 minutes
Your folders
allrecipes.com
4.8
(180)
6 minutes
Your folders
cookingclassy.com
5.0
(92)
15 minutes
Your folders
simplyrecipes.com
5.0
(8)
20 minutes
Your folders
laurenslatest.com
5.0
(15)
10 minutes
Your folders
americastestkitchen.com
4.7
(23)
Your folders
cooking.nytimes.com
Your folders
foodnetwork.com
4.2
(9)
30 minutes
Your folders
kyleecooks.com
4.9
(47)
15 minutes
Your folders
bakerbynature.com
5.0
(32)
15 minutes
Your folders
bakerbynature.com
Your folders
mostlovelythings.com
Your folders
mattsfitchef.com
5 minutes
Your folders
foodtalkdaily.com
5 minutes
Your folders
seriouseats.com
4.5
(2)
Your folders
eatthis.com
3.2
(352)
16 minutes
Your folders
preppykitchen.com
4.0
(1)
16 minutes
Your folders
bonappetit.com
4.9
(9)
Your folders
theoriginaldish.com
5.0
(1)