Rum pancakes with caramelised figs
- Preparation 5 min
- Cooking 20 min
- Servings 2
- Freezing I do not suggest
Ingredients for the pancakes dough
- 1 cup milk
- 1 cup all purpose flour
- 2 eggs
- 1 teaspoon brown rum
- Canola oil for the pan
Ingredients for the caramelised figs
- 4 figs gently washed, halved lengthwise
- 1 1/2 tablespoon butter
- 1/4 cup maple syrup + 3 tablespoons
- 2 teaspoons brown rum
- Preheat the oven at 200°F.
- In a small pan at medium-low heat, melt the butter and add the figs flesh side down. Add 1/4 cup of maple syrup and slowly cook for about 8 to 10 minutes while stirring gently from times to times. ( Lower heat and add some syrup if reducing too fast ). They will become softer to the touch. Flip the figs slowly, as gently as possible.
- Add the rhum and flambé them with a BBQ lighter! ( Add a little bity more if not lighting ). Reduce heat at minimum and keep warm. *** Warning, it is strongly recommended to flambé the figs away from any object since the flame can burst pretty high! I am sure you look better with your eyebrows!***
- Meanwhile, prepare the pancakes. In a big bowl, combine the pancake ingredients together and whisk to remove lumps.
- In a pan at medium heat, add about 1/2 teaspoon of canola oil in the center. With a paper towel, spread the oil evenly in order to leave only a thin coat. Keep the paper and reuse it to add oil every 2 pancakes. Add oil on the paper if needed.
- Drop a small ladle of pancake mix in the middle of the pan and turn it around to obtain the desired size. Form a big round shape for thin crepes and small for thick ones! Cook for about 2-3 minutes or until the sides are curly and there is a nice coloration under. Flip and cook for another 2-3 minutes. Put in the oven on an aluminium plate and repeat until all the pancake mix is gone!
- When it is time to serve, add 3 tablespoons of maple syrup on the figs. Stir gently then pour everything on the pancakes!