Barefoot Contessa's Lemon Ricotta Pancakes with Figs | Cook Like a Pro

Spice up your pancake routine with lemon, ricotta and figs! There’s nothing better 🥞🥰 Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3jG6Yar The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Lemon Ricotta Pancakes with Figs RECIPE COURTESY OF INA GARTEN Level: Easy Total: 30 min Active: 30 min Yield: 14 pancakes Ingredients 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 Directions In a large bowl, whisk together the ricotta, buttermilk, eggs, sugar, lemon zest, lemon juice, and vanilla. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. While stirring with a rubber spatula, add the flour mixture to the ricotta mixture and mix just until combined. Set aside for 5 minutes. Heat a large (12-inch) saute pan over medium heat. Pour in a tablespoon or two of the clarified butter and heat until the butter sizzles. Stir the batter with a rubber spatula. Using a standard (2 1/4-inch) ice cream scoop, drop level scoopfuls of batter into the pan and allow them to cook for a few minutes, until bubbles appear all over the top. While the pancakes cook, distribute the figs on the pancakes, then turn to cook on the other side, until they spring back when lightly touched. Repeat with the remaining batter, adding clarified butter to the pan as needed. Transfer to plates, sprinkle with lemon zest, dot with butter, and drizzle with maple syrup. Serve hot. https://www.instagram.com/inagarten/ https://www.facebook.com/InaGarten/ https://twitter.com/inagarten Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #LemonRicottaPancakeswithFigs Barefoot Contessa's Lemon Ricotta Pancakes with Figs | Cook Like a Pro | Food Network https://youtu.be/G3ROltlAQv4