|Fig and Yogurt Pancakes, Troy and Abed In The Morning mug|
Morning y'all and happy Pancake Day! Nope, this isn't a really well-organised, pre-planned post that I had sitting in my drafts, just waiting for February 12 to roll around... I literally set my alarm 45 minutes early today and got up to make pancakes and blog them. Crazy? Maybe. But who cares!
|Fig and Yogurt Pancakes|
I'm used to getting up slightly early and preparing myself breakfasts - it's been a kind of new year's resolution of mine to make sure I eat a proper breakfast at home - although usually it's simpler things like yogurt and fruit, or toast.
You see, I bought a box of figs on the weekend, and after using them in a couple of delicious breakfasts (both duly instagrammed), I started to think they'd be nice with some pancakes. Then I realised that today, Tuesday, would bePancake Day. Decision made! Pancakes it had to be.
I based mine on the peach and sour cream pancakes in The Smitten Kitchen Cookbook, where the fruit is cooked in the pancakes, swapping Deb's peaches for figs (duh), and her sour cream for Greek yogurt. I measured out all the ingredients last night, keeping the wet and dry ingredients in separate bowls. Then, today, I whisked them together and got frying.
|Chemex, Hario Grinder|
It's obviously quite a bit of work for an early Tuesday morning, and I wouldn't recommend getting up super early every weekday to do it, but once in a while - what a lovely treat! These are fluffy and doughy (which is my preference for pancakes), with a nice crisp caramelised exterior.
|Fluffy pancake goodness|
|Fig and Yogurt Pancakes|
Are you eating pancakes today? If so, will you be buying or making them? What are your favourite kind?
Fig and Yogurt Pancakes
Adapted from the Peach and Sour Cream pancakes in The Smitten Kitchen Cookbook
1 large egg
1 cup Greek yogurt
1/4 cup milk 1/2 teaspoon vanilla extract
2 tablespoons castor sugar
A pinch of salt
1/4 teaspoon ground cinnamon
A pinch of ground nutmeg
3/4 cup plain flour
1.5 teaspoons baking powder
Butter, for frying
2 figs, sliced as thinly as possible
Whisk together the egg, yogurt, milk and vanilla extract and set aside.
Into a separate bowl, sift the sugar, salt, cinnamon, nutmeg, flour and baking powder.
Fold the dry ingredients into the wet, mixing until just combined. (Lumps are ok!)
Preheat the oven to 120C and place a baking tray in the oven.
Heat a non-stick frying pan over a medium-low heat. Melt a little butter in the pan. Ladle in quarter-cup measures of the batter, and lightly press a fig slice (or two, depending on size!) into each pancake. When the pancake is bubbling and the bottom is dry, flip it over and cook for another few minutes, or until the figs are caramelised and the pancake is cooked through. Repeat with the remaining batter until all the batter is used up. Place the cooked pancakes into the oven as you go to keep them warm and help them firm up.
Serve with honey.
Makes 8, serves 2-3