pancakes with figs and yoghurt

Since I was after a basic pancake recipe, I omitted the seeds. And without any buttermilk on hand, I made a substitute by adding a cup of milk to a tablespoon of lemon juice (you could also use white vingegar) and standing for five minutes – the result is curdled, but this had no impact on the result. I also had some dried figs so reconstituted these by simmering in water and lemon juice, and served with slices of fresh banana. But I think it’s best to go with whatever fruits you have on hand – and serve them fresh, stewed, or grilled and caramelised depending on your own intuition of what will work. For example, I think banana or stonefruits would work well for a few minutes under the grill or on a hotplate, with a little sugar and water to caramelise. Serve with yoghurt, and drizzled with honey or maple syrup.

ingredients:
2 cups wholemeal flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
2 and a quarter cups of buttermilk (or substitute milk with lemon juice as per method above)
2 large organic eggs, lightly beaten
2 tbspn butter, melted

method:
Combine dry ingredients in a bowl. Add wet ingredients and stir til just combined. The key is not to overmix – a lumpy batter is ok and won’t affect your pancakes. Add a small amount of butter to a frying pan, and heat to medium-hot. Pour a small amount of batter in the pan, cook until browned on the bottom and flip, cooking until browned on the other side. Repeat with remaining mixture, keeping pancakes warm on a covered plate. Serve with yoghurt, fruit and honey or maple syrup. Yum!