A deliciously simple twist on these classic pancakes, using ricotta for a creamier texture. Coupled with peppered, baked figs, this is a real winner for any time of year!
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3 large eggs
250 g ricotta cheese
175 g self-raising flour
1 pinch salt
250 ml whole milk
1 knob butter
4 ripe figs
1 squeeze honey
1 tsp cracked black pepper
A few dollops crème fraiche
1 handful fresh mint
Preheat an oven to 200°C.
Whip up the egg whites to soft peaks in a bowl or mixer with a whisk attachment.
Transfer to a bowl and put to one side.
Beat the egg yolks into the ricotta cheese in a separate bowl and slowly whisk in the flour and salt.
Pour the milk in a little at a time as you continue to whisk.
Fold in the egg whites in two batches, the first you can be quite firm with whilst the second batch you should fold very carefully to maintain as much air as possible.
Bake The Figs
Quarter the figs and lay on a baking tray with plenty of freshly cracked pepper and drizzle over ample honey.
Bake for 5-6 minutes to just soften the figs.
Cook The Pancakes
Heat a non-stick frying pan up over a medium heat and melt in a small knob of butter.
Spoon blobs of the batter into the pan (approx. 2 tbsp per pancake) and cook for 2 minutes on each side.
Continue cooking pancakes until you run out of batter, keeping the cooked ones warm on the side.
Serve a couple of pancakes per portion with the baked figs, a dollop of crème fraiche, extra drizzle of honey and a few fresh mint leaves.