Pear and Fig Pancakes

Pear and Fig Pancakes


Be the first to make this!

About this recipe: Pancake batter made the old fashioned way, fried in a pan, stuffed with pears and figs, served with cream on top. A fantastic treat for a lazy weekend breakfast.

Brenda Houghton

Makes: 4 

  • 300 ml skimmed milk
  • 1 egg
  • 100 g plain white or plain wholemeal flour, or a mixture
  • 1 tablespoon caster sugar
  • Salt
  • 2 teaspoons sunflower oil
  • For the filling
  • 20 g butter
  • 700 g pears, peeled, cored and chopped
  • 100 g ready-to-eat dried figs, chopped
  • ½ teaspoon ground cinnamon
  • A pinch of ground cloves
  • Grated zest of ½ orange
  • 90 g soft brown sugar
  • To serve: 4 tablespoons cream and 4 tablespoons maple syrup, optional

Prep:50min  ›  Cook:35min  ›  Ready in:1hr25min 

  1. To make the pancake batter, place the milk, egg, flour, sugar and a pinch of salt in a food processor and blend for 1 minute to a smooth consistency. Alternatively, place the flour, sugar and a pinch of salt in a bowl, make a well in the centre and pour in the egg and milk. Stir slowly with a wooden spoon to incorporate the flour until a smooth batter forms. Set the batter aside to rest for 30 minutes.
  2. Heat the oven to a low setting. Grease an 18 cm (7 in) nonstick frying pan with a little oil and heat the pan until it is very hot. Pour in 1-2 ladles of batter and tilt the pan so that it covers the base. Cook for 30-45 seconds until the underside is golden. Turn the pancake over and cook the other side for 1 minute, or until it is set.
  3. Transfer the pancake to a piece of kitchen paper. Repeat the process to make eight pancakes, separating each with a piece of kitchen paper. Wrap the stack of pancakes in foil and place in the oven to keep warm.
  4. To make the filling, melt the butter in a small frying pan over a medium heat. Add the pears and figs, reduce the heat and cover, then simmer for about 10 minutes, or until the pears are tender when tested with a knife.
  5. Stir the cinnamon, cloves, orange zest and soft brown sugar into the fruit and simmer for a further 5 minutes.
  6. Divide the fruit mixture between the warm pancakes. Fold them up and serve two per person, with 1 tablespoon of cream and some maple syrup if desired.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate