Indulge in fluffy, sweet pancakes paired with a delightful homemade green fig jam. This recipe is simple to follow and perfect for a cozy breakfast or brunch.
4 Portions · 1,146 g
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Start by washing the green figs thoroughly. Trim off the stems and any bruised parts. Cut the figs into small pieces, or roughly chop them.
In a heavy-bottomed pot, combine the chopped green figs, granulated sugar, and lemon juice. Stir everything together well.
Place the pot over medium heat. Stir occasionally until the sugar dissolves and the mixture starts to simmer. Reduce the heat to low.
Let the jam simmer gently for about 30-40 minutes, stirring occasionally to prevent sticking. The jam is ready when it thickens and a small dollop placed on a cold plate wrinkles when pushed with a spoon.
Once thickened, remove the jam from the heat. You can mash some of the fig pieces with a fork if you prefer a smoother jam, or leave it chunky. Let it cool completely before serving or transferring to sterilized jars.
In a large bowl, whisk the eggs, milk, vanilla extract, and 1 spoon of sugar together until well combined.
In a separate bowl, whisk together the all-purpose flour and a sprinkle of salt.
Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
Heat a non-stick pan over medium heat. Lightly grease with a little butter or oil.
Pour about 60ml (1/4 cup) of batter for each pancake onto the hot pan. Cook for 2 minutes, or until golden brown and bubbles appear on the surface.
Flip the pancakes and cook for another 1 minute until cooked through. Repeat with the remaining batter.
Stack the warm pancakes on plates and generously top with your homemade green fig jam. Enjoy immediately!
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