Prep Time 35 mins | Cooking Time 40 mins | Makes 8-10 pancakes
I’m back with my first recipe for 2015 celebrating the tastiest figs with delicious buttermilk pancakes for breakfast this Shrove Tuesday!
With today being Shrove Tuesday, or more affectionately known as Pancake Tuesday, I’m making waffles – just kidding. To do so I’ll need to invest in a waffle iron which I’m yet to do. One thing I will sorely miss about the American culture I experienced on a recent trip to Hawai’i is the generosity at the dining table. You’re probably thinking big plates and huge portions, which is true for most things (the medium soft-drink size at the Golden Arches is bigger than our large).
In addition to this there is a tradition at most Diners of serving free refills of your juice or filtered coffee, free toppings and syrups and even, occasionally, unlimited pancakes (Try iHop’s deal where you pay for three pancakes and you can have as many as you can fit in afterwards). Compare this to Sydney, where a porcelain ramekin containing a tablespoon of chocolate sauce is an “–extra” fifty cents. Considering your two pieces of French toast alone cost upwards of seventeen dollars, you spread that chocolate sauce like there’s no tomorrow, hoping to coat every inch of the toast’s surface. Let’s not forget licking the dish clean, or scraping any excess sauce off the plate if we’re being polite.
Egg’s n’ Things, along Kalakaua Avenue serves up a pink guava and creamy coconut syrup with their pancake stack. These suit the tropical turquoise water and golden sand perfectly, given they are both popular fruits enjoyed on Oahu and the surrounding Hawaiian Islands.
Today I’m making use of some gorgeous figs which are currently hitting the market stalls and should be around through March. I love to tear their delicate pinstriped skins, which burst revealing the honey-tasting grapefruit coloured fibres within. Of course you could grill them for a few minutes to get them nice and caramel-coloured, but I believe that such an exotic fruit deserves to be eaten fresh at least once or twice, to make the most of such an occasion.
- 2 cups self-raising flour
- 750 ml buttermilk
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- 2tbsp honey, plus extra to serve
- Fresh ricotta, to serve
- 8 fresh figs, or other fresh fruit inc. mango, banana and berries, to serve
- Finely chopped mint leaves, to serve
Make the batter. In a blender add the self-raising flour, buttermilk, eggs, vanilla and 2 tbsp honey. Blend for 1-2 mins until the batter is smooth. Place the blender jug containing the mixture into the fridge to rest for 30 minutes. Using a blender jug means you have less to clean up and it makes pouring the batter into the pan easier. Just make sure your blender has stainless steel blades, otherwise transfer the mixture to a measuring jug or bowl.
Cook the pancakes. Remove the batter from the fridge and set aside near the stove. Have a plate ready to stack the pancakes. Heat a non-stick crepe pan or flat griddle pan over a medium heat. Brush the surface with melted butter and reduce the heat to low. Pour in enough mix to make a round disk approximately 15 cm diameter. Cook for 1-2 mins until bubbles start to appear, then flip and continue to cook on the other side until cooked through. You may need to lower the flame if the pancakes are browning too soon.
I hope you have a very tasty Shrove Tuesday or Pancake Tuesday or whatever you like to call it. Let me know what you’re making today by leaving a message in the comments section below, or send me a message via my social networks.
Happy Cooking and Keep Smiling,