Ingredients

• 1 cup fresh whole milk ricotta
• 1 cup buttermilk, shaken 
• 3 extra-large eggs 
• 1/4 cup sugar 
• 1 1/2 tablespoons grated lemon zest (2 lemons), plus extra for serving 
• 1/4 cup freshly squeezed lemon juice 
• 1/2 teaspoon pure vanilla extract 
• 1 1/4 cups all-purpose flour 
• 1/4 cup cornstarch 
• 1 tablespoon baking powder 
• 1 1/2 teaspoons kosher salt 
• 6 tablespoons clarified butter 
• 8 to 10 ripe figs, 1/2-inch diced 
• Salted butter and pure maple syrup, for serving 
• Salted butter and pure maple syrup, for serving