Lemon Ricotta Pancakes with Figs

Deselect All

1 cup fresh whole milk ricotta

1 cup buttermilk, shaken 

3 extra-large eggs 

1/4 cup sugar 

1 1/2 tablespoons grated lemon zest (2 lemons), plus extra for serving 

1/4 cup freshly squeezed lemon juice 

1/2 teaspoon pure vanilla extract 

1 1/4 cups all-purpose flour 

1/4 cup cornstarch 

1 tablespoon baking powder 

1 1/2 teaspoons kosher salt 

6 tablespoons clarified butter 

8 to 10 ripe figs, 1/2-inch diced 

Salted butter and pure maple syrup, for serving 

Salted butter and pure maple syrup, for serving