Pancakes with honey and thyme roasted figs and toasted walnuts

Take brunch next level with these roasted-fig topped pancakes
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
Pancakes with honey-roasted figs

Tracey Anning-Beckett, sous chef at The Kitchen at The Donkey Sanctuary in Sidmouth, shares her recipe for pancakes with thyme and honey roasted figs

www.thedonkeysanctuary.org.uk

Serves    4

Oven temp    200°c / gas 6

Supported by

Food July August
  • You will need
  • Method

For the figs

  • Figs 6, quartered
  • Honey 2 tbsp
  • Thyme a few sprigs

For the pancakes

  • Plain flour 200g, sifted
  • Baking powder 1.5 tsp
  • Caster sugar 1 tbsp
  • Salt a pinch
  • Eggs 3, large
  • Milk 200ml
  • Butter 25g, melted (plus extra for frying)
  • Vegetable oil 1 tsp

To serve

  • Walnuts 100g, lightly toasted
  • Vanilla ice cream
  1. For the figs: preheat the oven to 200°c / gas 6. Place the figs on
    a baking tray and drizzle with honey and sprinkle with thyme. Bake in the oven for 10 minutes.
  2. For the pancakes: in a large bowl, mix the flour, baking powder, caster sugar and salt.
  3. Create a well in the centre of the mixture, then add the eggs, milk
    and melted butter. Whisk together until smooth.
  4. In a large non-stick frying pan, heat the oil with an extra knob of
    butter over a medium heat. When the butter begins to froth, pour in a quantity of batter until the pancake is roughly 8cm wide.
  5. Cook each pancake for 1-2 minutes, until tiny bubbles appear
    on the surface. Then flip it over and cook the other side for an
    additional minute.

You will need

For the figs

  • Figs 6, quartered
  • Honey 2 tbsp
  • Thyme a few sprigs

For the pancakes

  • Plain flour 200g, sifted
  • Baking powder 1.5 tsp
  • Caster sugar 1 tbsp
  • Salt a pinch
  • Eggs 3, large
  • Milk 200ml
  • Butter 25g, melted (plus extra for frying)
  • Vegetable oil 1 tsp

To serve

  • Walnuts 100g, lightly toasted
  • Vanilla ice cream

Method

  1. For the figs: preheat the oven to 200°c / gas 6. Place the figs on
    a baking tray and drizzle with honey and sprinkle with thyme. Bake in the oven for 10 minutes.
  2. For the pancakes: in a large bowl, mix the flour, baking powder, caster sugar and salt.
  3. Create a well in the centre of the mixture, then add the eggs, milk
    and melted butter. Whisk together until smooth.
  4. In a large non-stick frying pan, heat the oil with an extra knob of
    butter over a medium heat. When the butter begins to froth, pour in a quantity of batter until the pancake is roughly 8cm wide.
  5. Cook each pancake for 1-2 minutes, until tiny bubbles appear
    on the surface. Then flip it over and cook the other side for an
    additional minute.
Supported by
Indy Coffee Box
Supported by

Supported by

recipes with similar ingredients

It seems there are no more recipes with the same ingredients
Supported by
FOOD Magazine issue 186

Supported by

FOOD Magazine issue 186
Supported by
food newsletter banner

Supported by

food newsletter banner

6 issues only £25

When you subscribe for 6 issues (1 year)

PLUS FREE Indy Coffee Guide

Magazine and coffee guide subscrption

Hungry for more?

Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.