Ingredients.

Pancakes:

• 150 g Cake flour
• 30 ml Castor sugar
• Pinch of salt
• 3 Eggs
• 200 ml Dalewood Buttermilk
• 100 ml Dalewood Milk
• 60 g Dalewood Farm Butter

Filling:

• 8 Figs, quartered or sliced
• 80 ml Castor sugar
• 50 g Dalewood Farm Butter
• 50 g Chopped pistachios
• Honey for drizzling
• 200 g Dalewood Crème Fraiche

Method.

To make the pancakes:

1. Combine the flour, sugar and salt. Mix together the eggs, buttermilk and milk and mix into the dry ingredients. Mix well to beat out any lumps, then add the melted butter.
2. Fry the pancakes in a 20 cm pan and keep warm

To make the filling:

Place the castor sugar in bowl and dip the fig quarters or slices into the castor sugar. Melt the butter in a frying pan and fry the figs for about 1 minute each side until slightly caramelised

To serve: 

Place a few caramelised fig quarters or slices across half of each pancake.  Scatter over the pistachios, drizzle with some honey and add a generous scoop of the crème fraiche. Fold into quarters and serve

(Serves 4)