Mini Pancakes With Fresh Figs
- 3/4 cup flour unleavened T65
- 3/4 cup whole wheat flour
- 1 tablespoon brown sugar
- 3/4 cup skim milk
- 30 grams unsalted butter melted
- 1/2 teaspoon baking powder
- 1 egg
- 1 pinch sea salt
- 1 kilogram figs
- 500 grams brown sugar
- 1/2 lemon
- Combine the flour, sugar, baking powder and salt in a bowl.
- In another bowl, beat the egg with a fork, then add the milk and melted butter.
- Mix the liquids together with the dry mixture until well incorporated.
- Grease a stovetop pan with butter and remove excess with a paper towel. If you use a non-stick pan you will not need to grease it - just let it warm up before adding the dough.
- Pour a tablespoon of batter on the pan for each pancake, leaving space between them.
- Cook until bubbles begin to form on the surface, then flip to cook the other side. Repeat until all the dough has been cooked.
- You can serve the pancakes plain, or with jam and cream.
- Rinse and halve the figs. Add the sugar and lemon juice and cook until a jam consistency is reached.
- Put the jam in sterilized jars, cover them and let them cool upside down to form a vacuum.
flour, whole wheat flour, brown sugar, milk, butter, baking powder, egg, salt, kilogram, lemon
Taken from www.yummly.com/recipe/Mini-Pancakes-with-Fresh-Figs-2056247 (may not work)