Wednesday, 10 May 2023 / Topics:
Ingredients:
1 cup buckwheat flour
1 tablespoon caster sugar
|1 teaspoon baking powder
1 teaspoon bicarb soda
1 teaspoon ground cinnamon
pinch of salt
1¼ cups buttermilk
1 egg
1 teaspoon vanilla bean extract
30g unsalted butter, cubed
50g honey
juice of 1 lemon
6 thyme sprigs
4 large figs, quartered
⅔ cup Greek yoghurt
Method:
- Combine buckwheat flour, sugar, baking powder, bicarb soda, cinnamon and salt in a medium bowl. Make a well in the centre. Whisk buttermilk, egg and vanilla together in a separate bowl. Pour wet ingredients into well and mix until just combined.
- Heat a large frying pan over medium heat and add a heaped teaspoon of butter. Add ¼ cup portions of pancake batter. Cook for 2-3 minutes or until small bubbles form on the surface. Flip and cook for a further 1-2 minutes or until light golden. Repeat process with remaining batter, adding more butter when needed.
- Meanwhile, make the honeyed figs. Combine honey, lemon juice, thyme and two tablespoons water in a small saucepan over medium-high heat. Simmer for 3-4 minutes or until a syrup consistency forms. Add figs and cook for a final minute or until figs are well coated and warmed through.
- Serve pancakes topped with a dollop of Greek yoghurt, figs and a drizzle of syrup.
