Fig and Honey Buttermilk Pancakes...

Happy Monday People. Since here in the UK, it's cold, it's foggy & it's probably the toughest day of the week, I thought I would brighten up your day with some delicious pancakes. 

If you needed any proof that pancakes have 'happy face' giving properties, then check Exhibit A - a photo of me brunching in NYC with my good friend a few years back.

Before I tell you all about these delicious buttermilk pancakes, topped with honey and fresh figs, I think it's important that you understand the pancake rules. Here they are in no order of importance;

Pancake Rules

1. Thick or thin? I believe in fair treatment for all, but all pancakes are not made equal. Thick American style pancakes are the only ones that give you a happy face of the magnitude seen above: fact.

2. America knows best: enough said.

3. Pancakes must be shared. Pancakes are a social phenomena and the discussion about how big the pancakes are and how much topping you are going to have, are integral parts of the experience. This is not a time for eating solo.

4. Eat pancakes with fruit. To ensure balance, you must eat some type of fruit with your pancake, be it blueberries, figs or a squeeze of lemon juice, it all counts.

5. Pancakes cannot be rushed. Pancakes are not like a slice of toast that you can eat on the go, you must ensure you have enough time to savour them fully.

The recipe I used is quite a simple one, the key ingredient being the buttermilk which gives the pancakes a light and fluffy taste. Once the pancakes were cooked, I drizzled them with honey and some fresh figs. Figs are not only tasty but they look great and there's something a bit posh about them :)

Have a great week!

Peace & Love.

xx

Buttermilk Pancakes Recipe (makes about 8 pancakes)


120ml buttermilk
75ml cold water
150g plain flour (sifted)
1/2 tsp baking powder
pinch of salt
3 large eggs (beaten)
1 tbsp sugar (optional)
50g butter (for frying)


1. Mix together all of the dry ingredients in a large bowl and make a well in the centre.


2. In a separate bowl, whisk together all of the wet ingredients. Then gradually pour this mixture into the well of the dry ingredients, slowly incorporating the flour with each new addition of liquid. Continue this until you have a smooth batter but be careful not to overmix it. Let the batter stand for a few minutes.


3.  Heat a knob of the butter in a pan over a medium heat and when the pan is hot add a tablespoon of batter per pancake. The pancakes will take about a minute to brown on each side and will puff up slightly. Place on a piece of kitchen towel to soak up any excess fat.


4. Repeat this with the rest of the batter and add more butter if necessary. It usually takes a couple of pancakes to get into a rhythm so don't be discouraged if it doesn't turn out great on the first try. Serve immediately as pancakes are best eaten fresh out of the pan.


5. Add the toppings of your choice and enjoy. For a variation you can add a handful of blueberries to the batter.

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