- 1 cup chopped California Dried Golden or Mission Figs
- 3/4 cup granulated sugar
- 2 Tbsp + 2 tsp freshly squeezed lemon juice
Ricotta Fig Pancakes:
- 1/2 cup chopped California Dried Golden or Mission Figs
- 1 tsp freshly grated lemon zest
- 1 Tbsp freshly squeezed lemon juice
- 1 tsp liquid honey
- 1 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1 cup milk
- 1 cup ricotta cheese, divided
- 2 Tbsp granulated sugar
- 1 tsp vanilla extract
- 3 Tbsp butter (approx. as needed)
Fig Syrup: In medium saucepan set over medium-high heat, combine 2 cups water, figs, sugar and lemon juice. Bring to a boil; reduce heat to medium. Cook, stirring frequently, for 10 to 15 minutes or until figs are very tender and most of the liquid has evaporated and thickened. Let cool completely.
Ricotta Fig Pancakes: In small bowl, toss together figs, 2 Tbsp water, lemon zest, lemon juice and honey. Let steep for 15 to 20 minutes or until softened and plump; set aside.
Meanwhile, in medium bowl, whisk together flour, baking powder and salt; set aside.
In large bowl, whisk together eggs, milk, 3/4 cup ricotta, sugar and vanilla until blended. Stir in flour mixture to ricotta mixture. Fold in steeped figs and steeping liquid.
In large nonstick skillet set over medium heat, melt 1/2 tbsp butter. Using 1/2-cup measure, spoon batter onto skillet. Cook, flipping once, for 2 to 4 minutes or until golden and cooked through. Wipe skillet between batches and add butter as needed.
Serve pancakes with fig syrup and dollops of remaining ricotta.
TIP: Add a bit of elegance by serving these pancakes with whipped mascarpone cream, Greek yogurt, crème fraîche, sour cream, or mixed berries and a dollop of whipped cream, if desired.