Name: Cheddar Pancakes with Maple Baked Figs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: Cheddar Pancakes; 3 eggs; 155 milliliters / 2/3 cup milk; 28 grams / 2 tablespoons superfine/caster sugar; 200 grams / 1 1/4 cups flour; 4 grams / 1 teaspoon baking powder; 1/4 teaspoon sea salt; 60 grams / 1/2 cup cheddar cheese, finely grated; Maple Roasted Figs; 6 figs; 60 grams / 1/4 cup maple syrup; More maple syrup to serve

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The minute September starts, produce like Figs and their short season makes these Cheddar Pancakes with Maple Baked Figs a great way to serve them up. Savory pancakes aren't usually a thing, but figs work better with cheddar pancakes than a plain old standard one.

I'm not sure about you, but Figs and Cheese are a match made in heaven and these pancakes are only ever so slightly cheesy which means if you want to take the flavor up a notch you just add more, but the 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 in my house because they remind me of my childhood and are the kind of fruit that are seriously underrated. 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 figs and cheese?

How to prepare Cheddar Pancakes with Maple Baked Figs

Pancake batter: Create your pancake batter.
Add cheese: Add your grated cheddar.
Prepare your figs: Slice your figs and drizzle over maple syrup.
Figs + oven: Place your figs in the oven and bake until soft.
Cook your cheddar pancakes: Place a little butter in your frying pan on medium and pour a ladleful of batter into your frying pan.
Serve: Stack up your pancakes, top with a baked fig, drizzle a little maple syrup over and serve. Enjoy.

Tips for the best Cheddar Pancakes with Maple Baked Figs

Minimal maple syrup: As fresh figs are naturally very soft and sweet enough, the maple syrup is minimal when baking and these aren't in the oven long so as to retain their shape, if you prefer them sweeter and softer than leave in the oven for a further 5 minutes.

Subs instead of figs: Roasted Plums or any other summer stone fruit would be lovely with the cheddar pancakes, though you'd need to cut them smaller and roast for minimum 15 minutes to really soften due to them having a firmer flesh then figs.

More pancake recipes you'll enjoy

Lemon Pancakes

German Pancakes

Scotch Pancakes

How to make:

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 fragrant, 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 ⅔ full into the pan.

Cook until it is bubbling, approximately 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.