Pancakes with fig compote – Celebrate incredible French cuisine

We’ve all been on a bit of a journey this year and many of us have taken on cooking as a new skill. The world of delicious food is there to be explored, be it baking, mains or desserts. Inspired by a combination of French flavours, these pancakes with fig compote is the ultimate expression of easy dessert recipes. They will turn any dinner party into a celebration of flavour.

The fig compote is from French cuisine and usually consists of honey and fruit being slowly heated and melded together into something special. This recipe consists of American-style pancakes or flapjacks. However, it can be fully converted into an all-French masterpiece if you make crapes instead. Use your imagination and watch your friends and family marvel at the genius of this deliciously sweet treat. Pancakes with fig compote is perfect for a fancy dinner party but will not feel out of place for a weekend dessert.

Pancakes with fig compote is a celebration of French dessert with a hint of imagination. Surprise your guests with something magnificent!

Pancake with fig compote recipe

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Recipe by Msi Muzi Mathebula Course: DessertCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

Ingredients

• 180 g 180 All-purpose flour

• 20 ml 20 Baking powder

• 5 ml 5 Salt

• 4 4 Eggs

• 1 l 1 Milk

• 120 g 120 Butter, melted

• 1 tbsp 1 Sugar

• 250 g 250 Figs, chopped

• 3 tbsp 3 Brown sugar

• 3 tbsp 3 Honey

• 1 tbsp 1 Lemon juice

• 1 pinch 1 Salt

• ½ cup ½ Water

Method

• Fig Compote Method:
• Combine figs, brown sugar, honey, lemon juice, water and 5ml salt in a saucepan.
• Cook over medium heat for about 10 minutes until the compote begins to bubble.
• The compote is done when the syrup has thickened and has a glossy texture.
• Pancakes Method
• Sift the flour, baking powder and salt together.
• Mix the eggs, milk and melted butter.
• Add the liquid ingredients to the dry ingredients, mix just until smooth.
• Depending on the size of the desired pancake measure about 30 – 60 g portion of the batter onto a greased preheated pan.
• Pour batter onto the frying pan, fry the pancakes until the tops are full of bubbles and begin to look dry and the bottoms are golden brown, turn, and brown the other side.
• Remove from the pan and serve with bananas.

Notes

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