Fresh figs are exceptionally hard to find around here. I’m not exactly sure, why, because our climate is perfect for the fig plant. Maybe I’m just going to the store at the wrong time of day. Maybe some old lady waits till she sees the truck and loads up the back of her Cadillac so she can make jam. Whatever the reason, I’ve never had much luck finding them. Most that we can find are dried and the fresh ones are crazy expensive. So when I happened to pass these by, I got really excited. I got some from a friend a few years ago and made some killer port wine figpote, but I’d never just given the fig a chance to be eaten plain without dumping a bunch of sugar on it. (I know – I dumped honey on it. But not a lot, really. And it seems okay when it’s not white sugar by the cupfuls in a huge jam pot.)
These figs are currently at Market Street and they are beautifully ripe. A fig is nearly an instant dessert without doing any fancy prep to it. It has such a luscious texture and the flavor is mellow and pairs well with so many things. So, with just a little work, you can escalate a simple fig into a high-end dessert you might get charged $12 for at a restaurant that claims to be “up-scale.” Not to mention, it’s wonderfully easy for a baby or toddler to eat, and it goes so well with wine, you might just feel like it’s the weekend in the middle of the week. Desserts can do that. And because this is a very sensible dessert, I’m giving you permission to eat it on a Tuesday, instead of waiting for the weekend.
Figs with Cream and Honey
4-6 fresh figs, depending on size
1/4 cup creme fraiche
1 tbs honey, plus more for drizzling
2 tbs roasted, salted pistachios
So, basically, the ingredients are the instructions. Wash the figs, slice them down the middle and remove the stems. Arrange them on a plate and whip up the creme fraiche with the honey until smooth and place in the center of the figs. Top the creme fraiche with the pistachios and drizzle the whole thing with extra honey and serve! Creme fraiche can be replaced by greek yogurt, fresh whipped creme, or even marscapone cheese. The pistachios were a last minute addition but they totally brought everything together and added real depth to the dish. In the tone of James Oseland, I give this dish 3 and a half starrrrrrs.
I opened up this recipe this week with the intention of pinning it to my Pinterest recipe board. Then I went to my recipe board and discovered that I’d pinned this exact recipe four times over the last 2 years. My subconscious must really want these pancakes. I decided, no more pining for a pin! I made these bad boys this morning for breakfast, right when the clouds rolled in and it started raining. We enjoyed the rest of our coffee on the front porch while watching the rain and I’d be lying if I said it wasn’t the perfect way to spend the morning.
These pancakes are intense, rich, but not too sweet. I accidentally left out the melted butter from the batter (believe me that I would never do that intentionally) and they turned out just fine! Matt had pancake syrup on his and I had creme fraiche sweetened with a bit of honey on mine and I will proudly say that my way was the best. But his way photographed better 🙂 Whatever you decide to put on top of these pancakes, be it whipped cream, syrup, powdered sugar, yogurt, it’s going to be the right decision. The baby girl loved them, too and called them “panpays”, which was nearly the cutest thing I’d heard all week.
Enjoy your weekend! Hope you find time to make these desert-like pancakes at some point!
Chocolate Pecan Pancakes*
makes about 10 pancakes
1 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 large egg
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/4 cup chopped pecans
4 tablespoons vegetable oilPreheat oven to 225 degrees. In a large mixing bowl, whisk together flour, granulated sugar, cocoa, baking powder, and salt. In another bowl, whisk together milk, egg, melted butter, and vanilla; pour over flour mixture, whisking to combine. Fold in chocolate chips and pecans; let batter stand until slightly thickened, 5 to 10 minutes.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat until a water droplet sizzles; swirl to coat bottom of pan with oil. Reduce heat to medium-low. Spoon four small mounds (1 heaping tablespoon each) of batter into skillet. Cook until bubbles appear in center, 3 to 4 minutes. With a thin spatula, flip pancakes; continue cooking until set, 3 to 4 minutes more.
Transfer to a baking sheet; cover loosely with foil; place in oven to keep warm. Repeat with remaining oil and batter in three more batches (adjust heat as necessary to avoid overbrowning).
Stack ’em up and enjoy, topped with anything you’d like!