Pancakes with honey and thyme roasted figs and toasted walnuts

Take brunch next level with these roasted-fig topped pancakes
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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

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  • 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.
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