BrokeAss Gourmet

BrokeAss Gourmet

Pancakes with Fig Compote

  • Prep Time 0:10
  • Cook Time 0:20
  • Estimated Cost $8.50

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


  1. Whisk together flour, baking powder, salt, egg, milk, and 2 tsp vegetable oil until smooth. Set aside.
  2. 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.
  3. 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.
  4. Serve hot with a dollop of compote.

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