Instructions

1. Mix together the flour, sugar, baking powder and salt in a bowl. In another bowl mix the ricotta, milk, vanilla and orange zest. Add the egg yolks, and combine until smooth then fold in gently the dry mixture.
2. Make the fig topping. First, dry-fry the pistachios, put aside to cool them finely chop. Heat the frying pan again, add the figs, butter, honey, sugar, pistachios, and a pinch of salt. Add some orange juice or liqueur to it, if too dry. Cook for about 2 minutes, stirring frequently, until it becomes syrupy and the figs are soften. Transfer to a plate and keep warm.
3. Beat the egg whites until stiff. Fold in half of this in the pancake batter, then the remaining whites.
4. Heat a heavy-based frying or pancake pan. Grease it with some oil or butter, using a silicon brush.
5. Spoon small ladlefuls of batter onto the pan, let them spread into circles then cook about 3 minutes until the surface is no longer runny. Flip and cook on the other side until golden. Transfer them onto a plate. Repeat with remaining batter.
6. Serve the topped with the fig and pistachio syrup (which can be warmed up if you like).
7. Dust with icing sugar mixed with a pinch of cinnamon just before serving.