Place the milk, ricotta, flour, baking powder, egg yolks and sugar in a food processor or blender and process until smooth.
Whisk the egg whites in a bowl with a hand-held electric whisk, until soft peaks form, then fold this into the processed batter.
Melt the butter in a nonstick frying pan, drop spoonfuls of the batter into the pan and cook for 2–3 minutes on each side, until golden. Cook in batches, keeping the pancakes warm until all the batter is used.
Peel and segment the oranges over a bowl to catch the juice. Place the juice and honey in a saucepan and warm through.
Serve 3 pancakes per person on a plate with orange segments, pieces of fig and the juice and honey poured over the top.