Honey Roasted Fig and Berry Yoghurt Pancakes
with Granola and Pistachio Sprinkle | Serves 2
These pancakes are one to wake up for! Stack them up with red berry compote yoghurt and honey roasted figs. Scatter over pistachios and sweet granola for a seriously tasty start to your morning.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Greek Style Natural Yoghurt
Red Berry Compote
(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)
(Contains Milk, Egg, Cereals containing gluten)
(Contains Cereals containing gluten May contain Nuts, Milk, Soya)
Preheat your oven to 220°C/200°C fan/gas mark 7.
Quarter the figs, then pop the onto a lined baking tray and drizzle over half the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
When the oven is hot, bake the figs on the top shelf until they start to caramelise, 8-10 mins.
Meanwhile, pop the yoghurt and red berry compote into a small bowl and mix well to combine. Set aside.
Remove the pistachios from their shells, then finely chop.
When the figs have 3 mins left in the oven, pop the pancakes onto another baking tray and into the oven to warm through, 2-3 mins.
Spread each warm pancake with the berry yoghurt and make a stack of 2 on each plate.
Top with some of the honey roasted figs, then serve the remaining figs on the side.
Sprinkle over the granola and pistachios. Drizzle over the remaining honey to finish.