Pancakes with Fig Compote
- Prep Time 0:10
- Cook Time 0:20
- Estimated Cost $8.50
- 1 Comment
If you’re a regular reader or a friend of mine, you probably know about my affinity for figs. If you’re sick of them, I’m sorry. I promise once they’re out of season I’ll find a new fruit to fixate on. But meanwhile, this is a fantastic basic pancake recipe (throw your Bisquick away, dammit), and the compote is perfect with brie and crackers or even over roasted pork.
- 1 1/2 cups all-purpose flour Pantry
- 2 1/2 teaspoons baking powder Pantry
- 1/2 teaspoon salt Pantry
- 1 egg, slightly beaten $1.50 for 6
- 3/4 cup milk $1.50 for 1 pint
- 1 tbsp. plus 2 tsp. vegetable oil, divided Pantry
- 10 fresh figs, stems removed, chopped into small pieces $4
- 1/2 tsp cinnamon $1.50 for 1 oz.
- 2 tbsp balsamic vinegar Pantry
- 2 tbsp sugar or honey Pantry
Recipe Serves 2-3
- Whisk together flour, baking powder, salt, egg, milk, and 2 tsp vegetable oil until smooth. Set aside.
- Combine figs, cinnamon, balsamic vinegar, sugar or honey and 3/4 cup water in a small pot over medium heat. Cook, stirring frequently until the mixture resembles a thin jam and the figs are mostly broken-down, about 20 minutes.
- While the compote cooks, make the pancakes: heat the remaining tbsp of vegetable oil in a large frying pan or griddle over medium-high heat. Pour the batter in 1/4 cup increments (or smaller, depending on how big you like your pancakes) onto the hot pan/griddle. Cook for about 1 minute, or until the edges are dry and the tops bubble. Flip and cook until batter no longer oozes out of the sides and the pancakes are golden brown.
- Serve hot with a dollop of compote.