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1
Cook's Note: If you can't find fresh ricotta cheese, use the carton variety and strain through a fine mesh strainer for 1 hour before using.
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2
Whisk together the flour, sugar, baking powder and salt in a bowl.
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3
Combine the ricotta, milk, egg yolks, vanilla and zest in a separate bowl and whisk until smooth.
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4
Beat the egg whites in an electric mixer until stiff.
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5
Add the dry ingredients to the ricotta and milk, stirring gently until just combined.
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6
Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
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7
Heat a cast-iron griddle or large nonstick saute pan over medium-high heat and brush the surface with butter or spray with nonstick cooking spray.
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8
Spoon a scant 1/3 cup of the batter onto the pan and cook the pancakes for 3 or 4 minutes.
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9
Flip, cooking until both sides are golden brown.
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10
Stack the pancakes and serve topped with the Fig and Pistachio Compote.
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11
Dust with confectioners' sugar and garnish with mint sprigs.
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12
Add the figs, butter, honey, brown sugar, pistachios, and a pinch of salt and pepper to a cast-iron skillet set over high heat.
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13
Cook for about 2 minutes, stirring frequently, until the syrup begins to bubble and the figs just soften.
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14
Transfer to a plate to cool slightly.
