My fig peach and green bean quinoa salad still fresh in my mind I decided it was time to fork out again and create something a little less savoury with the beloved fig. Fig and peaches together is a delicious combination…fig and apricots is even better!
Inspired by instant blueberry jam I decided to whip up a quick apricot jam in a similar vein (which you will have seen a sneak peak off during the week). Apricot jam is possibly my favourite spreadable sweetness. The flavour of apricots just becomes so deliciously intense when cooked down.
They melt away in the pot to form a delicious thick sweet and just ever so slightly tart sticky jam, perfect for pairing up with my pricey figs!
If I’m going to make the investment I want to make sure I enjoy them in the best way possible and my latest pancake creation could not have been more worthy. It was spectacular, honestly one of the best and most pretty pancake plates I’ve had the pleasure of creating and eating.
Totally blowing my own trumpet here but they really were amazing!
I grilled the figs so they were nicely warmed through and beautifully soft, layered up inside my chickpea flour crepe with the apricot jam, topped with pistachio nuts, coconut, dried apricot and dried fig….it was quite the pancake feast!
It was clearly meant to be seen as I picked up the last two packets of fresh figs in the supermarket the night before (not that the shelves are ever overflowing with them!) They are one of my true food indulgences and when they catch my eye I find it difficult to resist so I tend to avoid looking in their direction!!!
The chickpea crepe worked incredibly well. Of course similar to the flavour of socca, though I included a generous amount of cinnamon and the flax egg made for a perfectly thin flexible crepe (even more flexible than the oaty pancake last week!)
What’s your ultimate pricey food indulgence that you find totally irresistible?
Others for me include….
- Dried Fruits and Nuts
- Nut Butters
- Fresh Berries
- Exotic Fruits
That first fork full really was heavenly!
Fig and Apricot Chickpea Crepe Style Pancake
Servings – 1
Preparation Time – 15 minutes
Cooking Time – 18- 20 minutes
- ½ cup fresh chopped apricots
- 2 tbsp water
- 2-3 tsp Truvia (6 tsp of sugar if using)
- ¼ tsp xanthan gum
- 40g (1/3 cup) chickpea flour
- 125ml (1/2 cup) water
- 1 tbsp ground flax + 3 tbsp water
- 1/2 tsp cinnamon
- 4 figs sliced
- 1/2 tbsp chopped pistachio nuts
- 1 tsp desiccated coconut
- 2 tbsp plain soy yoghurt
- 1/2 tbsp dried apricots roughly chopped
- 1 medium dried fig diced
- 1 fresh apricots sliced
- Whisk together flax and water and set to one side for 10-15 minutes until “eggy” in consistency.
- Meanwhile add apricots, water and sweetener of choice to a pot, bring the boil, and simmer for 5 minutes until apricots have burst. Mash a little more before whisking in xanthan gum vigorously to avoid any clumps forming. Simmer for a minute or two and remove from the heat.
- Whisk flour and water together until smooth, add in flax egg and whisk further to evenly distribute.
- Place sliced figs under a preheated grill while the pancake cooks (turning at least once).
- Pour pancake batter in to a lightly greased large skillet (mine was about 9 -10 inches in diameter) and swirl pan to distribute batter. Leave to cook on one side for 4-5 minutes until it appears to have cooked through. Shake the pan to loosen before flipping the pancake; feel free to use a spatula!
- Cook for a further 3-4 minutes until nicely browned on either side.
- Lay pancake on to a flat surface. Spread about ¾ of the jam, followed by the majority of the grilled figs on one half of the pancake. Fold over and slice the semi circle in to 3 triangles.
- Plate up with soy yoghurt, jam and the remaining grilled figs and fresh apricot on the side. Sprinkle the plate with pistachios, dried apricots, dried fig and desiccated coconut to serve.