Lemon Ricotta Pancakes with Figs

Name: Lemon Ricotta Pancakes with Figs
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