Serves 4

Ingredients
3 Tbsp. unsalted butter, room temperature
3 large eggs
¾ cups of whole milk
½ cup of all-purpose flour
¼ tsp. of salt
½ tsp. of vanilla extract
¼ cup plus one tbsp. of sugar
1 Tbsp. of fresh lemon juice
½ cup sliced almonds
¼ cup of drained ricotta cheese
½ jar of Bellisari’s Blistered Jalapeno and Fig Spread

Directions
Preheat oven to 425 °F.
In a medium cast-iron or ovenproof nonstick skillet, melt 2 Tbsp. butter over medium heat; set aside.
In a blender, combine eggs, milk, flour, salt, vanilla, ricotta and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into skillet and layer the almonds; bake until pancake is puffed and lightly browned, about 20 minutes. Meanwhile, lightly warm the Bellisari’s Blistered Jalapeno and Fig Spread.
Working quickly, dot pancake with 1 Tbsp. butter, and sprinkle with confectioners sugar and drizzle with warmed fig spread. Serve immediately.