Fig and almond pancakes

    25 min

    These fluffy pancakes are sprinkled with cinnamon and studded with figs and almonds. Serve with honey and Greek yoghurt for a deliciously different pud.


    Greater London, England, UK
    1 person made this

    Serves: 4 

    • 180ml milk
    • 2 tablespoons vinegar
    • 125g plain flour
    • 2 tablespoons caster sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1 egg
    • 30g butter, melted
    • oil
    • 4 tablespoons chopped dried figs
    • 5 tablespoons flaked almonds, toasted

    Prep:10min  ›  Cook:10min  ›  Extra time:5min resting  ›  Ready in:25min 

    1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to 'sour'.
    2. Combine flour, sugar, baking powder, bicarb, cinnamon and salt in a large mixing bowl. Whisk egg and butter into soured milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
    3. Heat a large frying pan over medium heat, and lightly coat with oil. Pour 2 heaping tablespoons of batter onto the pan, quickly add some chopped figs and almonds, and cook until bubbles appear on the surface. Flip, and cook until browned on the other side. Repeat with remaining batter, figs and almonds.

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