Needless to say, I was annoyed. And late. And hungry.
And I am a very cranky hungry person. Ask sister and best friend….and former husband…which may help to explain the adjective.
The plan was to meet for breakfast before the art show and even though the meal could officially be classified as brunch by the time we ate, it was well worth the wait.
They are a cute little fruit, that, when sliced, reveal a colorful and luscious flesh. Figs are versatile – used in both savory and sweet dishes – and are a good source of potassium, a mineral that helps to control blood pressure. Figs are also a good source of dietary fiber, an important supplement for maintaining a healthy weight.
Since I did not leave the restaurant with a recipe (I usually ask, but I must have been so content that I forgot), the one offered below is cobbled together from a few I found on-line in an attempt to replicate the tastes.
Fig Pancakes with Whipped Cream and Hazelnuts
6-8 fresh figs, sliced lengthwise2 eggs
1 ½ cup milk
1 tablespoon baking powder
1 tablespoon oil
1 teaspoon maple extract (or you can use vanilla)
½ cup all-purpose flour
½ cup whole wheat flour
(you can use 1 cup of either but I like to mix flours)
½ teaspoon salt
1 cup coarsely chopped hazelnuts
1 smidge cinnamon (I define a smidge as a bit more than a pinch)
½ teaspoon nutmeg
In large mixing bowl stir together the flours, salt, half the nuts, cinnamon and nutmeg. In a separate bowl combine together eggs, milk, oil and vanilla and beat until incorporated. Add the liquid mixture to dry ingredients and stir to blend. Pour the batter onto a hot griddle forming each pancake and top each pancake with a few sliced figs. Cook until the batter is brown around the edges and the bubbles stop bubbling. Turn to brown the other side. Serve hot topped with whipped cream, maple syrup and the remaining hazelnuts OR with some fig jam….yum.