Apple And Fig Pancakes Recipe

Name: Apple And Fig Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 eggs; 1/4 cup sugar; 1 cup buttermilk; 2 1/4 cups all purpose flour; 2 teaspoons baking powder; 3 tablespoons oil; 2 apples cored and thinly sliced; 3 figs thinly sliced; 4 teaspoons maple syrup; 4 scoops vanilla ice cream

Servings: persons

2 tablespoons butter
2 eggs
1/4 cup sugar
1 cup buttermilk
2 1/4 cups all purpose flour
2 teaspoons baking powder
3 tablespoons oil
2 apples cored and thinly sliced
3 figs thinly sliced
4 teaspoons maple syrup
4 scoops vanilla ice cream

1
To make the batter, melt the butter and allow to cool. In a bowl, beat the eggs, sugar, and a pinch of salt. Stir in the buttermilk and the melted butter. In a separate bowl, mix together the flour and baking powder, then stir into the egg mixture.
2
To make the pancakes, heat 1 tsp of oil in a large saucepan and drop 5 tbsp batter in 5 blobs in the pan. Press some apple and fig slices into the batter. Cook over a medium heat for 2-3 mins on each side, until golden brown. Remove from the pan and keep warm. Repeat with the remaining oil, batter, and fruit.
3
Stack the pancakes on serving plates and drizzle with maple syrup. Serve with a scoop of ice cream.

1251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter, 2 eggs, 1/4 cup sugar, 1 cup buttermilk, and more.

Yes, Apple And Fig Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apple And Fig Pancakes

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