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PANCAKES
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150g cake flour
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30ml castor sugar
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Pinch of Salt
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3 eggs
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200ml buttermilk
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100ml Milk
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60g Buttermelted
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FILLING
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8 Figsquartered or sliced
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80ml castor sugar
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50g Butter
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50g pistachio nutschopped
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honeyfor drizzling
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200g Crème Fraiche
(Serves 4)
METHOD:
- TO MAKE THE PANCAKES: Combine the flour, sugar, and salt. Mix together the eggs, buttermilk, and milk, then mix into the dry ingredients. Mix well to beat out any lumps, then add the melted butter.
- Fry the pancakes in a 20 cm pan and keep warm.
- TO MAKE THE FILLING: Place the caster sugar in a bowl and dip the fig quarters or slices into the caster sugar. Melt the butter in a frying pan and fry the figs for about 1 minute on each side until slightly caramelised.
- TO SERVE: Place a few caramelised fig quarters or slices across half of each pancake. Scatter over the pistachios, drizzle with some honey, and add a generous scoop of the crème fraîche. Fold into quarters and serve.
