- 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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