Lemon ricotta pancakes with figs from Cook Like a Pro: Recipes and Tips for Home Cooks (page 237) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Skamper on June 29, 2021

    Made a half batch (used 2 large eggs). I didn't have figs so added fresh raspberries to half and left the other half plain-both were delicious. didn't need butter or syrup.

  • anya_sf on December 08, 2018

    Note: the clarified butter is only for the pan, not the batter! You don't have to use clarified butter, but it does work well. I made the blueberry variation. Using an ice cream scoop to portion the batter worked really well - I'll use that technique in the future; yield was 18 pancakes. The pancakes were light, tender, and lemony. My family loved them!

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