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Sweet ricotta pancakes with honey and figs Recipe

Name: Sweet ricotta pancakes with honey and figs
Total time: 30 min
Yield: 12
Ingredients: 250g tub ricotta; 100ml milk; 75g flour; ½ tsp baking powder; 2 egg yolks; 1 tbsp caster sugar; a few drops vanilla extract; 2 egg whites, whisked to stiff peaks; butter; 4 ripe figs, sliced or quartered to serve; drizzled over honey, to serve

olivemagazine

Ricotta pancakes are wonderful – fluffy and light with meltingly soft insides. Here they are served with honey and figs for a dessert, but they are also great for breakfast with fresh berries or butter and maple syrup.

Ingredients

250g tub ricotta

100ml milk

75g flour

½ tsp baking powder

2 egg yolks

1 tbsp caster sugar

a few drops vanilla extract

2 egg whites, whisked to stiff peaks

butter

4 ripe figs, sliced or quartered to serve

drizzled over honey, to serve

Method

Whizz the ricotta in a food processor with the milk, flour, baking powder, egg yolks, sugar and a few drops of vanilla extract to make a smooth batter.

Gently fold the egg whites into the batter. Melt a little butter in a non-stick frying pan, drop in spoonfuls of batter and cook in batches, about 4 at a time, until golden. Turn and cook the other side. Serve with figs and honey.

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