Whipped Ricotta and Honey Cloud Pancakes with Roasted Fig

Ingredients

• 2 cups flour, sifted
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cups milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 large eggs, separated

• 1 cup ricotta cheese, whipped until smooth
• 1 cup honey, for drizzling
• 8 whole figs, halved
• 1 tablespoon olive oil

Method

1. 01
   Preheat the oven to 400°F (200°C). Toss fig halves with olive oil and place them cut side up on a baking sheet. Roast for 10-15 minutes until caramelized.
2. 02
   In a large bowl, combine sifted flour, sugar, baking powder, and salt.
3. 03
   In another bowl, whisk together milk, melted butter, vanilla extract, and egg yolks until smooth.
4. 04
   Pour the wet ingredients into the dry ingredients, stirring until just combined.
5. 05
   In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, being careful not to deflate them.
6. 06
   Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface. Flip and cook until golden brown.
7. 07
   To serve, stack pancakes and top with whipped ricotta, roasted figs, and a drizzle of honey.