Pancakes:
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
Filling:
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