Dry Ingredients
- 1 cup all-purpose flour
- 1 cup buckwheat flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon active dry yeast
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup chopped walnuts
- 1 cup chopped California Dried Figs
Liquid Ingredients
- 1 cup 2-percent or whole milk
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted
Fig Maple Syrup
- 4 California Dried Figs, stems removed and chopped
- ½ cup water
- ½ cup maple syrup
- ¼ teaspoon pure vanilla extract
Directions
Stir all the dry ingredients together in a large mixing bowl.
Whisk together the milk, buttermilk, and eggs in a separate medium bowl.
Pour the liquid ingredients into the dry ingredients and stir just until a batter forms. Stir in the melted butter.
Let the batter stand for 1 hour to allow the yeast to activate.
While the batter rests, make the syrup. Add the figs and water to a medium saucepan. Turn to high heat and bring to a boil. Boil for 5 minutes, until the figs are soft and the water has reduced by about half. Remove from the heat and use a fork to mash the figs into nearly a paste.
Stir in maple syrup. You can add more maple syrup if you want a larger volume of fig syrup to serve with the pancakes. Add the vanilla and set aside until ready to serve.
Heat a griddle to medium-high heat, approximately 375 degrees F. Rub the griddle with butter or oil. Spoon about 2 tablespoons of batter onto the griddle for each silver dollar pancake. Let the batter cook until it bubbles, about 3 minutes, then flip and cook about 2 more minutes, until the batter is cooked through and the outside of the pancakes are browned.
Serve the pancakes on a platter with syrup on the side.
Note:
As with all pancake recipes, accuracy of the measurements influences the thickness of the batter. The final batter can be adjusted by adding extra flour (if the batter is too thin) or extra milk (if the batter is too thick).