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These delicious light and fluffy pancakes make a real treat as a pudding. Luscious figs are a great source of calcium and potassium and also Vitamins A & K, so add them wherever you can.

Makes 12

250g tub ricotta

100ml semi skimmed milk

75g plain flour

½ tsp baking powder

2 eggs, separated

1tbs caster sugar

Vanilla extract

Small knob of butter

To serve

4 ripe figs

Honey to drizzle

Method

Whizz the ricotta, milk, flour baking powder, egg yolks, sugar and a few drops of vanilla to a smooth batter in a food processor. Or you could use a bowl and whisk if you don’t have a processor.

Whisk the egg whites until stiff and gently fold into the batter using a metal spoon, melt a little butter in a non – stick frying pan, drop in spoonful’s of the batter and cook in batches of about 4 until golden brown.

Turn and cook on the other side.

Serve with the quartered figs and a drizzle of honey.