Ingredients for the Pancakes:
½ cup all-purpose flour
½ cup steel cut oats*
1 Tbsp white sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup buttermilk (sub 1 tsp. white vinegar, fill the rest of the 3/4 cup up with regular milk)
1 tsp vanilla
2 Tbsp vegetable oil
Preheat the oven to 400 degrees, or just use a toaster oven (much easier in this case!). Blend all ingredients in a blender until smooth. Allow to rest while you begin to roast the figs.
Ingredients for the Toppings:
1 cup fresh figs, quartered
1 Tbsp olive oil
sprinkle of best quality coarse salt
best quality honey for drizzling
Toss the figs in olive oil and a little salt. Roast on a pan lined with foil until they puff up a little – about ten minutes. Remove from the heat and allow to cool.
Heat a pan on medium-high heat. Melt 1 Tbsp. butter and cook pancakes in 1/4 cup increments. They are ready to flip when you can see bubbles start to populate on the uncooked side. The second side will only take a couple of minutes to finish cooking. You may wish to keep them warm in a low oven while you continue making the rest.
When ready to serve, top with roasted figs and drizzle liberally with honey.
*This will give you a little extra chewy texture in the pancake that is pretty pronounced. If that doesn't sound good to you, use quick oats. If you want somewhere in the middle, use old fashioned.
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