CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Caramelised Fig Pancakes with Pistachios, Honey and Crème Fraîche

1

  • Overview
  • Ingredients
    13 items
  • Directions

Enjoy a delightful breakfast or brunch with Caramelised Fig Pancakes, adorned with pistachios, honey, and Dalewood crème fraîche. These pancakes are a perfect blend of sweetness and nuttiness, creating a luxurious treat to start your day.

(Serves 4)

Pancakes

  • 150g cake flour
  • 30ml castor sugar
  • Pinch of salt
  • 3 eggs
  • 200ml buttermilk
  • 100ml milk
  • 60g butter

Filling

  • 8 figs
  • 80ml castor sugar
  • 50g butter
  • 50g pistachio nuts
  • Honey
  • 200g crème fraîche

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