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

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. For the pancakes: in a large bowl, mix the flour, baking powder, caster sugar and salt. Create a well in the centre of the mixture, then add the eggs, milk and melted butter. Whisk together until smooth. 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. 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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Brunch

Pancakes with honey and thyme roasted figs and toasted walnuts

Take brunch next level with these roasted-fig topped pancakes

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

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

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.
For the pancakes: in a large bowl, mix the flour, baking powder, caster sugar and salt.
Create a well in the centre of the mixture, then add the eggs, milk
and melted butter. Whisk together until smooth.
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.
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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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

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.
For the pancakes: in a large bowl, mix the flour, baking powder, caster sugar and salt.
Create a well in the centre of the mixture, then add the eggs, milk
and melted butter. Whisk together until smooth.
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.
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.