Pancakes with Figs and Hazelnuts
Fluffy pancakes topped with fresh figs and toasted hazelnuts, finished with a dusting of powdered sugar. A quick and elegant breakfast or brunch.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 12g
Ingredients
- 1 cup pancake mix
- ¾ cup milk
- 1 large egg
- 4 medium figs
- ¼ cup hazelnuts
- 1 tbsp powdered sugar
Instructions
- 1
In a bowl, whisk the 1 cup pancake mix, 0.75 cup milk, and 1 egg until just combined; the batter should be slightly lumpy.
- 2
Heat a lightly oiled griddle or large skillet over medium heat. Pour 1/4 cup batter per pancake and cook until bubbles form on the surface, about 2 minutes.
- 3
Flip the pancakes and cook until golden brown on the other side, about 1-2 minutes. Keep warm while cooking the remaining batter.
- 4
Toast the 0.25 cup hazelnuts in a dry skillet over medium heat, shaking often, until fragrant and lightly browned, about 3-4 minutes. Chop roughly.
- 5
Top the pancakes with the 4 sliced figs and chopped hazelnuts, then dust with the 1 tbsp powdered sugar before serving.
Tools you’ll need
- mixing bowl
- whisk
- griddle or large skillet
- spatula
- small skillet for toasting nuts
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