Caramalised Fig Pancakes with Pistachios, Honey and Dalewood Crème Fraiche




150 g Cake flour

30 ml Castor sugar

Pinch of salt

3 Eggs

200 ml Dalewood Buttermilk

100 ml Dalewood Milk

60 g Dalewood Butter



8 Figs, quartered or sliced

80 ml Castor sugar

50 g Dalewood Butter

50 g Chopped pistachios

Honey for drizzling

200 g Dalewood Crème Fraiche



To make the pancakes:

Combine the flour, sugar and salt. Mix together the eggs, buttermilk and milk and mix into the dry ingredients. Mix well to beat out any lumps, then add the melted butter.

Fry the pancakes in a 20 cm pan and keep warm

To make the filling:

Place the castor sugar in bowl and dip the fig quarters or slices into the castor sugar. Melt the butter in a frying pan and fry the figs for about 1 minute each side until slightly caramelised

To serve:

Place a few caramelised fig quarters or slices across half of each pancake.  Scatter over the pistachios, drizzle with some honey and add a generous scoop of the crème fraiche. Fold into quarters and serve

(Serves 4)

Courtesy of Christine Capendale