These fig pancakes are so fluffy and delicious. You will finish all the batter...in a day!
I used my chocolate chip pancakes for the base of this recipe. Next I added figs, and took out some sugar. The figs, give some natural sugar so it was fine in the end.
You can use fresh or dry figs. Fresh figs play with the amount of liquid in the batter, so it's a bit more risky, but it should be fine.
Cut up your figs in small chunks. It's okay to eat the skin! I recommend eating your pancakes with fresh figs on top, to enhance the flavor.
Make sure to cook these pancakes on low heat. Pancakes burn easily, so watch out. I flip my pancakes when the edges seem to get a little brown, 1-2 minutes.
|Level:👩🏽🍳|Time: 10 minutes|Serves: 2 people|
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
1 cup buttermilk
1/4 cup whole milk
2 tablespoons canola oil
1/4 cup chopped figs
Figs, maple syrup, butter for garnish
In a large bowl combine flour, baking powder, baking soda, and sugar. Add in you buttermilk, milk, canola oil and chopped figs.
Heat (and grease) your griddle. Spoon 1/3 cup worth of batter, and cook on low for 1-2 minutes. Flip and cook for another 1-2 minutes.
- The Bored Baker 👩🏽🍳