1 tablespoon unsalted butter, melted
250g plain (all-purpose) flour
1 teaspoon baking powder
2 tablespoons white sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
Burnt fig & bacon
1 tablespoon unsalted butter
6 figs, quartered
6 streaky bacon slices, halved
5 teaspoons maple syrup, plus extra to drizzle
Preheat the oven to 50°C.
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 thick and not too runny; if you need to add more flour, feel free. Pour the mixture into a 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 pancake.
Cook until bubbles form in the batter and the underside is golden brown. Then flip over and cook until the other side is golden.
Remove from the pan, wrap it in foil and place in the oven to keep warm. Continue until the remaining batter is used.
Heat the butter in a non-stick frying pan over medium heat. Add the figs and fry until the fruit is dark, slightly burnt and soft. Remove and set aside.
Heat a splash of vegetable oil in the same frying pan over medium heat. Add the bacon and cook until lightly browned, then turn and repeat. Add the figs to the pan with the bacon.
Reduce the heat to low and add the maple syrup to the pan, cooking until the sugar caramelises and turns dark and shiny. Remove from the heat.
Remove the pancakes from the oven and stack on a serving plate. Spoon the fig and bacon mixture over the top, as well as the caramelised sauce.
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