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Pancakes with Catalan and Fig Preserve

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I love a sweet indulgent dessert for breakfast but this isn’t your ordinary pancake stack. This recipe is a game-changer for those seeking a dessert option that leans away from the saccharine, making it an ideal treat for anyone with a discerning palate or simply looking for a break from the sugary norm. Serve them as a unique alternative to a cheese board, each bite a celebration of contrasts—crispy edges meet velvety figgy goodness, while the Parmesan adds a delicious savoury finish.

Pancakes and Catalan with Fig Preserve

Preparation Time: 10 minutes | Cooking Time: 30 minutes | Serves: 6

INGREDIENTS

for the parmesan catalan

200 ml cream

1 sprig thyme, leaves picked

5 ml Maldon salt 

5 ml black pepper, ground

140 g Forage and Feast Parmigiano Reggiano, grated 

3 egg yolks

for the caramelised pecan nuts

120 g pecan nuts, roughly chopped

100 g granulated sugar

2 ml flaked sea salt

for the pancakes

480 g (860 ml) cake flour

20 ml baking powder

3 ml salt

4 eggs

500 ml milk

500 ml cold water

30 ml lemon juice

50 ml canola oil

1 jar Forage and Feast Green Fig Preserve

METHOD

for the parmesan Catalan

In a medium mixing bowl, whisk the egg yolks until well combined, and set them aside for now. In a small saucepot, on medium heat, bring the cream and thyme to a gentle boil. As soon as the cream begins to boil, remove it from the heat. To combine the eggs with the warm cream, start by tempering them; slowly whisk the warm cream mixture into the egg yolks. After this, return the entire mixture to the pot, and continue to cook over low heat. Stir diligently with a spatula or wooden spoon. Once the mixture starts to thicken, introduce the parmesan cheese in batches. Keep whisking until the cheese is completely melted into the creamy concoction. Allow to cool in the fridge for 1 hour before using.

for the pancakes

In a mixing bowl, sift together the cake flour, baking powder, and salt. In another mixing bowl, beat the eggs, milk, water, lemon juice, and oil until well blended. Create a well in the centre of the dry ingredients, then pour in the egg mixture. Beat the mixture well with a balloon whisk, ensuring there are no lumps. Cover the bowl with a clean kitchen towel and let the batter rest for 30 minutes.

While the batter is resting, bring a large saucepan with water to a boil. Lower the heat to a simmer and place a large plate over it. Have a lid ready to cover the pancakes, as this will keep them warm while you prepare the rest.

Fill the pancakes with the parmesan Catalan and serve with the preserved figs

for the caramelised pecan nuts

In a medium sized saucepan, add the granulated sugar and cook over medium heat, allow the sugar to melt and caramelize, stirring occasionally to ensure even heating.

When the sugar has turned a rich, amber colour and reached a smooth liquid consistency, carefully stir in the chopped pecan nuts, coating them evenly in the caramel.

Quickly add a pinch of sea salt and continue to stir the nuts, coating them evenly with the caramel. Be cautious as the caramel will be very hot.

Once the pecans are coated, spread them out onto a baking sheet and allow to cool down and harden. When cooled down, chop and layer inside the pancakes and sprinkle a little on top for extra texture.

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