Ricotta pancakes with figs and walnuts

Ingredients

For 1 serving

• Ricotta50 g
• Eggs1
• All-purpose flour25 g
• Baking powder2 g
• Figs80 g
• Walnuts6 g

Contains: gluten, lactose, nuts, eggs,

In season: August – September

Method

1. In a bowl mash the ricotta with a fork, add the egg and beat until smooth; add the flour and baking powder and stir to a thick batter.
2. Rinse the figs, pat them dry, remove the stalk and cut them into wedges; break the walnuts into pieces by hand.
3. Heat a non-stick pan over medium-low heat for a couple of minutes; drop in a spoonful of batter per pancake and spread slightly with the back of the spoon.
4. Cook for about 2 minutes, until bubbles appear on the surface and the edges set, then flip and cook for another 2 minutes, until golden; keep them warm on a covered plate and carry on with the rest of the batter.
5. In the same pan warm the figs over medium heat for about a minute, until warm and just glossy.
6. Serve the pancakes with the warm figs and walnuts.