Put the ricotta, egg yolks, almond extract and milk into a medium bowl and beat until well combined
Mix the baking powder with the flour. Add to the ricotta batter along with the ground almonds, caster sugar and salt. Stir with a metal spoon until a smooth batter is obtained
In a separate bowl, whisk the egg whites until they just hold a peak. Gently fold these whites into the batter with a large metal spoon
Heat a large frying pan over a medium heat. Add a knob of butter and allow to melt. Spoon in tablespoons of batter, spacing well apart. Let cook for around 2 minutes until bubbles appear on top of the pancakes. Carefully flip the pancakes over and cook for a further 1-2 minutes
Keep warm in a preheated oven until all of the pancakes have been cooked
Divide the pancakes between 4 plates. Top with the figs and flaked almonds, pour over a generous slug of syrup and lightly dredge with icing sugar. Serve immediately.