FIG JAM PANCAKES

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ingredients

• For the Pancakes

  • 1 bag Buttermilk Kitchen OG pancake mix

  • 1 jar limited edition fig vanilla jam, slightly heated

  • 2-3 fresh figs, quartered 

  • Powdered sugar and honey for garnish

  • 1 cup lemon ricotta 

  For the lemon ricotta

  • 1 cup good quality whole milk ricotta cheese

  • Zest of 1 lemon

  • 1 tablespoon honey

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Makes 8-10 pancakes

Prepare pancake batter following the instructions on the pancake mix.  Pre-heat a griddle pan over medium-low heat and brush with butter.  Using a 4-ounce ice cream scoop or a ½ cup measuring cup, scoop batter onto the hot griddle and cook until bubbly on top and golden brown on the bottom, about 2-3 minutes.  Flip over and cook until golden brown on the other side, about 2 more minutes.  Repeat the process until all of the pancakes are made.

Mix together the ricotta, lemon zest, and honey in a medium bowl with a whisk.

To serve, sprinkle each pancake with powdered sugar, top with 2 tablespoons of warm fig jam, followed by a tablespoon of lemon ricotta.  Place cut figs on top of the ricotta and drizzle lightly with honey.