For this batch, some might say I went a little over the top, but I say once in a while you've got to!
For a fail safe pancake batter I always adopt the one cup method...1 cup flour, 1 cup milk and 1 egg. Or if your going for a decent sized stack...2 cups of each and 2 eggs.
Serves 4
2 Cups Self-Raising Flour
2 Cups Milk
2 Large Eggs
5 Figs
4 Oranges-Preferably Ruby Red as they
look beautiful alongside the pinky flesh of the figs.
75ml Brandy
Caster Sugar (approx. 6 tbsp)
250ml Double Cream
100g Pecans (chopped)
(Maple Syrup to serve)
Right off we go...
1. Whip up your pancake batter so it's all ready to go. Ideally if you have two people working on this one can make the pancakes whilst the other prepares the fruit. However if not you can make a stack of pancakes and keep them warm until you are ready to devour them.
2. Using an electric whisk (or by hand if you want to work off some of those pancakey calories), whip the double cream until it becomes thick and forms luscious ribbons when dropped from a spoon. Don't over-whip so that you end up with a thick chalky cream. It just doesn't posses the same decadence. Set aside until everything else is ready.
3. Peal the oranges by using a sharp knife to slice away the peal from the top and then the sides of the orange.
4. Slice the oranges into 1/2cm slices. Looks nicest if you slice horizontally but you can do it how you want as it'll all taste as good in the end!
5. Quarter the figs ans put into an oven proof dish with the orange slices.
6. Bake the fruit in a hot oven (180 degrees) for about 10 minutes, or until soft and sticky.
7. Whilst the fruit is in the oven pour a good slug of brandy (about 75ml) into a saucepan and add approx 6 tbsps of caster sugar. Or enough to sweeten to your taste.
8. Place brandy and sugar mixture on the hob until the sugar has disolved and some of the alcohol has had a chance to burn off. (Approx 3-5 mins).
9. Put the pecans in a dry pan over a medium heat and lightly toast for approx 4 minutes. Frequently moving them around the pan so they don't burn.
10. Finally remove the fruit from the oven and pour over the brandy mixture.
11. All that is left to do is construct a magnificant tower of pancakes adorned with brandy soaked fruit, cream, toasted pecans and a drizzle of maple syrup and enjoy!
For a quick and easy pudding, you could make this without the pancakes and spoon the sweet, brandy fruit and pecans over some ice cream. Or alternatively crumble some (good quality) ready made meringues into the cream and fold together with a generous helping of the fruit. Yum.
