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 underrated fruit.
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
60 grams / 1/4 cup maple syrup
More maple syrup to serve
- 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.
Recipe by Roamingtaste
- Calories: 298 calories per serve