I have been saving this for *months*!
Isn't it just perfect for Valentine's Day breakfast?
Figs are sexy.
The recipe is from Tyler Florence in House Beautiful (Oct 2011), but the photo is via Home is where the Boat is - which sounds like a fab way to live...
(These are more like what we'd call crumpets or flapjacks in South Africa - they are thicker and spongier than the traditional crepe-style European pancake)
Fig & Ricotta Pancakes
2 cups whole-milk ricotta
4 large eggs, seperated
1 cup buttermilk
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon each: ground allspice, cloves, cinnamon
1/2 teaspoon vanilla extract
10 fresh figs,thinly sliced.
- In a large bowl, add the ricotta, egg yolks, buttermilk, lemon juice and lemon zest, and stir until well blended. Stir in the all spice, cloves, cinnamon and vanilla.
- In another bowl sift together the flour, sugar, baking powder and salt.
- In a third bowl, whisk the egg whites until soft peaks form. (I hope you have a dishwasher with all these bowls)
- Fold the dry ingredients together with the wet ingredients, then carefully fold the egg whites into the batter.
- In a large nonstick skillet, melt 1 tablespoon of butter of medium high heat.
- Arrange one fig slice for smaller pancakes or three small slices in a circular pattern if making large ones.
- Carefully ladle the batter over figs and cook until bubbles rise in the centre of each pancake.
- Turn pancake over and cook for another two to three minutes.
- Repeat with remaining batter and figs, adding butter to skillet as needed.
- Serve with real maple syrup and any remaining fig slices.
Since Valentine's day is Tuesday, you could serve it with a side of some crispy streaky bacon, as per the original article in the magazine...