Serves 4 | Cooking 30 minutes
A House Husbands' Guide
1 tablespoon unsalted butter, melted
250 g (9 oz) plain (all-purpose) flour
1 teaspoon baking powder
2 tablespoons white sugar
1/2 teaspoon salt
375 ml (13 fl oz) milk
1 teaspoon vanilla extract
BURNT FIG & BACON
1 tablespoon unsalted butter
6 figs, quartered
6 streaky bacon slices (I prefer hickory smoked), halved
5 tablespoons maple syrup, plus extra to drizzle
Preheat the oven to 50˚C (122˚F).
Melt the butter in a frying pan and pour into a blender. Add the flour, baking powder, sugar, salt, milk, eggs, vanilla extract to the blender and blend for 10 seconds, making sure that the ingredients are well mixed.
If not, scrape any mixture stuck to the sides with a plastic spatula and blend again. The mixture should be pretty thick and not too runny so if you need to add a little more flour, feel free. Pour the mixture into a large bowl.
Place a non-stick frying pan over medium heat. Ladle the mixture into the pan and move it around gently until
you have the desired size pancake.