Buttermilk Pancakes and Honey Roasted Figs
with Greek Yoghurt and Pistachio Sauce | Serves 2
Add some sweetness to brunch time with our Buttermilk Pancakes and Honey Roasted figs. We’ve combined our fluffy pancakes with sticky roast figs and honey and given them a touch of creamy decadence with a dollop of Greek honey yoghurt. Pile them high, pair with your favourite drink (hint: We think they go perfectly with a pot of tea) and indulge!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4
Figs
25
Pistachios
(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)
30
Honey
225
Greek Style Natural Yoghurt
(Contains Milk)
40
Fig Jam
8
Pancakes
(Contains Milk, Egg, Cereals containing gluten)
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Quarter the figs lengthways. Remove and discard the shells from the pistachios and finely chop.
In a small bowl combine the figs with half of the honey. Mix well and lay out in a single layer on a lined baking tray. Bake on the top shelf of your oven until the figs star to caramelise. 9-10 mins.
Meanwhile, Pop the Greek yogurt and fig jam into another small bowl and mix well to combine. Set aside.
Whilst the figs finish baking have a tidy up and make yourself a cuppa!
Once the figs have 3 mins left, pop the pancakes in the oven to warm through, 2-3 mins.
Spread the fig yogurt mixture evenly on all of the pancakes. Stack them 3 high on each of your plates and top with a few pieces of roasted fig. Serve the remaining figs alongside. Sprinkle over the chopped pistachios and drizzle on the remaining honey. Enjoy!
