Pancakes with baby figs and raspberries

This is one of my favourite breakfasts ever. It’s a delicious treat that encompasses so much of what I try to include in my first meal of the day: protein (eggs), iron (raisins), fruit (baby figs and raspberries) and a touch of sweetness (honey). As a bonus, it’s also very quick to make.

It does include some ingredients I normally steer clear of (flour and milk) but I haven’t yet found a better pancake recipe than Delia’s – and that’s not from lack of trying!

You can obviously vary the topping as you like, but part of what makes this recipe special for me is that I don’t often have raspberries or baby figs, so that adds to the indulgence. Here’s the magic for a lovely breakfast for two:

Ingredients:

  • 110g plain flourpancake2
  • 2 large eggs
  • 160ml milk with 60ml water
  • 50g butter
  • 50g raisins
  • 1 tsp honey
  • punnet raspberries
  • punnet baby figs

What to do:

  1. Sift the flour and a pinch of salt into a large mixing bowl, then make a well and break the eggs into it. Whisk the eggs with the flour, and when the mixture starts to thicken, gradually add the milk and water in as you continue to whisk; you’re ultimately looking to have the consistency of thin cream. Once you’re happy with the thickness, add the raisins and stir to combine.
  2. Melt the butter in a medium heat in the pan and spoon 2 tbsp into the batter and mix it in. Pour the rest into a bowl and use as needed to lubricate the pan to make sure the pancakes don’t stick
  3. Get the pan really hot and add a ladle full of batter into the pan for the pancakes, tilting the pan to get even coverage. If you’re not sure if the technique, Delia’s page has more detailed instructions.
  4. As you plate the pancakes, add some small knobs of butter between the layers – it goes wonderfully with the honey and putting it between layers ensures it melts properly. Once you’ve got your stack of pancakes, halve the raspberries and baby figs and sprinkle over the pancakes, followed by a generous drizzle of honey and a light dusting of cinnamon.

You can vary the toppings as you like – either switch up the fruit, dust with chocolate powder instead of (or as well as!) cinnamon and maple syrup or any other sweetener over the fruit. I’m not planning to deviate from my winning combination though!

Advertisements

2 thoughts on “Pancakes with baby figs and raspberries

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s