Growing up, the only fig I ever met came in the form of a Newton. Now in the agricultural paradise known as California, I am lucky to have all varieties of fresh, seasonal produce available for culinary experimentation.
Each autumn, my hubby consumes vast amounts of figs...usually with a wedge of brie as an evening snack. So when I saw Tyler Florence's recipe for Spiced Fig and Ricotta Pancakes in the October 2011 issue of House Beautiful, I knew I had to sample the figgy goodness.
The results were quite yummy. A bit more like puffy crêpes than true pancakes, these breakfast delights were eggy, fluffy and complimented by just the right touch of lemon zest. If you don't have fresh figs on hand (or you're not a fan), I'm sure a handful of frozen blueberries would be delightful as well.
Fig Pancakes (recipe adapted from Tyler Florence's original)
Makes six (just enough for breakfast in bed with your special someone---or in my case, just enough for you to eat like a rabid animal while your spouse juggles the baby and a cup of coffee)
1 cup whole-milk ricotta
2 large eggs
1/2 cup buttermilk
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 cup all-purpose flour
4 tablespoons of sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
4 fresh figs, thinly sliced
In a large bowl, add the ricotta, eggs, buttermilk, lemon juice, and lemon zest and stir until well blended. Stir in the vanilla.
In another bowl sift together the flour, sugar, baking powder, cinnamon and salt.
Fold the dry ingredients together with the wet.
In a large nonstick griddle, melt 1 tablespoon butter over medium-high heat.
With 1/3 cup measure, pour batter on griddle. Add three fig slices to top of pancake. When air bubbles form in the center of the pancake (about 3 minutes), flip and finish cooking for 1-2 more minutes. Serve with a dollop of butter and real maple syrup (i.e., not that corn syrupy Aunt Jemima goop)