CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Caramelised Fig Pancakes With Pistachios, Honey And Creme Fraiche

1

  • Overview
  • Ingredients
    12 items
  • Directions

Golden pancakes topped with sticky-sweet, caramelised figs (now in season and oh-so-delicious!), crunchy pistachios, a drizzle of honey, and a dollop of silky crème fraîche. Weekend brunch just got an upgrade!

Serves 4

PANCAKES

150 g      cake flour

30 ml      castor sugar

                pinch of salt

3              eggs

200 ml    buttermilk

100 ml    milk

60 g         butter, melted

FILLING

8              figs, quartered or sliced

80 ml      castor sugar

50 g         butter

50 g         chopped pistachios

                 honey for drizzling

200 g       CRÈME FRAICHE

 

  • TO MAKE THE PANCAKES: Combine the flour, sugar and salt.  Mix together the eggs, buttermilk and milk and 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 castor sugar in bowl and dip the fig quarters or slices into the castor sugar.  Melt the butter in a frying pan and fry the figs for about 1 minute 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 fraiche.  Fold into quarters and serve