Yogurt Almond Flour Pancakes with Roasted Figs, Thyme, and Brown Orange Butter

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the fresh figs, halved, on a small baking tray, add the honey and fresh thyme leaves, toss gently, and arrange cut side up. Roast for 12 to 15 minutes at 200 °C / 400 °F, until tender and lightly caramelized.

2. 2

   While the figs roast, in a medium bowl whisk together the all-purpose flour, almond flour, baking powder, fine salt, and sugar.

3. 3

   In another bowl, whisk the eggs with the plain yogurt, milk, vanilla extract, and 30 g (2 tbsp) melted unsalted butter until smooth.

4. 4

   Pour the wet ingredients into the dry ingredients and mix just until combined. Let the batter rest for 5 minutes so the all-purpose flour and almond flour can hydrate.

5. 5

   For the brown orange butter, place the 60 g (4 tbsp) unsalted butter in a small saucepan over medium heat. Cook for 2 to 4 minutes, stirring, until it turns hazelnut-brown and smells nutty. Remove from the heat and stir in the orange zest and orange juice carefully.

6. 6

   Heat a nonstick skillet or griddle over medium heat. Lightly grease with the neutral oil or a little extra butter. Pour portions of batter to make 8 medium pancakes.

7. 7

   Cook the pancakes for 2 to 3 minutes on the first side, until bubbles appear on the surface and the edges look slightly set. Flip and cook 1 to 2 minutes more, until golden and cooked through. Repeat with the remaining batter, greasing the skillet as needed.

8. 8

   Lightly toast the sliced almonds in a dry skillet over low heat for 1 to 2 minutes, watching carefully so they do not burn.

9. 9

   Serve the pancakes warm with the roasted figs on top or alongside. Spoon over the brown orange butter and finish with the toasted sliced almonds.