Cheddar Pancakes with Maple Baked Figs

The minute September arrived my feed went from posicles and no bake dishes to apple and pumpkin everything…but over here there has been a lot of Figs consumed. It’s been a while since there’s been a breakfast dish on this here blog so it seemed the perfect time for these Cheddar Pancakes with Maple Baked Figs.

Growing up my pop had planted a bunch of fruit trees in the early years of him and my nana living in their house and there was this gloriously large fig tree that only my mum and I would gravitate towards when they came into season, meaning we had our share of the produce. We would usually depart with a bag full of fresh figs and a belly full of them as well.

I’m not sure about you, but Figs and Cheese are a match made in heaven and these pancakes are only ever so subtlely cheesy which means if you want to take the flavor up a notch you just add more, but they flavors go well together which feels appropriate for these shortening days and plump ripe figs are only roasted long enough to soften and not lose their shape.

Fresh and dried figs are still eaten as real treats because they remind me of my childhood and are the kind of fruit that are seriously undderrated. They are the perfect snack and are not often made like in today’s post so if you appreciate them just as much, I would love to hear your thoughts on this dish?

Cheddar Pancakes with Maple Roasted Figs
Recipe by Roamingtaste
Serves 2

Ingredients:
Cheddar Pancakes
3 eggs
2/3 cup milk
2 tablespoons superfine/caster sugar
1 1/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
1/2 cup cheddar cheese, finely grated
Maple Roasted Figs
6 figs
1/4 cup maple syrup
More maple syrup to serve

Directions:
Place the eggs, milk, sugar, flour, baking powder and soda into a bowl and whisk to combine.

Add the grated cheddar and stir through until combined.

Set aside for 10 minutes.

Meanwhile, preheat the oven to 200C/400F and carefully slice your figs into quarters, but ensuring not to slice all the way through the base so they hold together.

Place into your baking dish and drizzle over the maple syrup.

Place in the oven and bake for 10 minutes, removing once soft and fragrent, but allowing to cool to warm before serving.

Heat a frying pan on medium and melt a teaspoon of butter therein until it’s bubbling, rotate the frying pan to coat the full base with a layer of butter and then pour a soup ladleful about 2/3 full into the pan.

Cook until it is bubbling, aproximately 2 minutes before flipping to cook for a further minute until browned.

Continue with the remaining pancake batter until cooked.

Serve a stack of the pancakes with one or two figs on top and drizzle some maple syrup over.

Serve immediately.

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Cheddar Pancakes with Maple Baked Figs

  • Author: Sylvie
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: Serves 2 1x
  • Category: Breakfast, Fall

Description

Cheesy cheddar pancakes and soft maple roasted figs make this dish a very brunchable breakfast perfect for those fall days where figs are in full season and you want to take advantage of this well undderrated fruit.


Scale

Ingredients

Cheddar Pancakes
3 eggs
2/3 cup milk
2 tablespoons superfine/caster sugar
1 1/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
1/2 cup cheddar cheese, finely grated
Maple Roasted Figs
6 figs
1/4 cup maple syrup
More maple syrup to serve


Instructions

  • Place the eggs, milk, sugar, flour, baking powder and soda into a bowl and whisk to combine.
  • Add the grated cheddar and stir through until combined.
  • Set aside for 10 minutes.
  • Meanwhile, preheat the oven to 200C/400F and carefully slice your figs into quarters, but ensuring not to slice all the way through the base so they hold together.
  • Place into your baking dish and drizzle over the maple syrup.
  • Place in the oven and bake for 10 minutes, removing once soft and fragrent, but allowing to cool to warm before serving.
  • Heat a frying pan on medium and melt a teaspoon of butter therein until it’s bubbling, rotate the frying pan to coat the full base with a layer of butter and then pour a soup ladleful about 2/3 full into the pan.
  • Cook until it is bubbling, aproximately 2 minutes before flipping to cook for a further minute until browned.
  • Continue with the remaining pancake batter until cooked.
  • Serve a stack of the pancakes with one or two figs on top and drizzle some maple syrup over.
  • Serve immediately.

Notes

Recipe by Roamingtaste

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