Spelt Pancakes with Figs, Salted Caramel Sauce and Walnuts by Tess Ward

Chef and food writer Tess Ward, has produced a range of healthy and flavoursome recipes to complement our new collection Dove Grey, which has a subtlety and depth entirely unique to Burleigh.

Tess’s final recipe is a sweet and delicious pancake that makes a great brunch to share with family and friends. The pancake is served on one of our brand-new Dove Grey Felicity plates.

Ingredients:

175g Buttermilk, or plain natural yogurt

2 Medium eggs

30g Coconut palm, or light brown sugar

150ml Almond milk

175g White spelt flour

1 Tsp ground cardamom

25g Arrowroot, or cornflour

1 Tsp bicarb

100g 70% Cocoa solids chocolate, divided and finely chopped

Fine sea salt

Coconut oil/butter, for frying

6 Tbs coconut jam

200ml Almond milk

3 Ripe figs

2 Tbs pomegranate molasses

150g Coconut yogurt

75g Roasted walnuts, crushed

Bee pollen, to serve

 (Serves 4)

 Method: 

  • Beat the 175g of buttermilk with the eggs, sugar, half the cardamom and half the milk, stir in the flour, arrowroot and baking powder, and mix until smooth, then fold through the chocolate and a large pinch of salt
  • Lightly butter a hot frying pan and spoon in dollops of batter – aim for pancakes of 8-10cm in diameter
  • Cook until the edges set and the centre is still a little runny, then flip over with a spatula. Cook the other side until the middle domes slightly, remove with a spatula and repeat with the remaining mixture
  • Meanwhile, make the sauce by adding the remaining milk to a pan with the cardamom and coconut jam. Heat and mix, until the mixture comes together and reaches the texture just a little thicker than double cream, then remove from the heat
  • Slice the figs into quarters and place them in a frying pan. Cook the figs on each side for 2-3 minutes and then add the pomegranate molasses. Move the figs in the pan, ensuring to coat them in the molasses and then remove from the heat
  • Layer up the pancakes in a stack. Top with a heaped tablespoon of coconut yoghurt and then drizzle over the coconut jam sauce. Arrange 3 pieces of fig on each and top with the crushed walnuts and a teaspoon of bee pollen.
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