Italian Ricotta Pancakes with Honey-Glazed Figs and Crispy Bacon

Ingredients

• 1 cup whole milk ricotta cheese, full-fat preferred
• 3 whole large eggs, separated
• 0.5 cup all-purpose flour, or Italian flour type 00
• 3 tablespoons honey, divided: 1 tbsp for batter, 2 tbsp for glaze
• 1 teaspoon fresh lemon zest, finely grated
• 0.5 teaspoon vanilla extract, pure vanilla
• 1 teaspoon baking powder
• 0.25 teaspoon sea salt
• 8 whole fresh figs, quartered
• 2 tablespoons unsalted butter, for cooking pancakes and figs
• 6 strips breakfast bacon strips, or 8 for crispier preference
• 0.75 cup fresh mixed berries, raspberries, blueberries, or strawberries
• 2 tablespoons whole milk, to thin batter if needed

Instructions

1. 1

   Preheat oven to 200°F. Cook bacon strips in a skillet over medium heat until crispy (8-10 minutes), then transfer to a paper-towel lined plate and keep warm in the oven.

2. 2

   In a large bowl, whisk together ricotta, egg yolks, 1 tablespoon honey, lemon zest, and vanilla extract until smooth and well combined.