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    Butter Pancakes with Honey and Thyme Marinated Figs

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    Butter Pancakes with Honey and Thyme Marinated Figs

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 300ml red wine
    • 4tbsp Waitrose New Zealand Wild Thyme Honey
    • 1 x 200g pack Waitrose Honeyed Figs, quartered
    • A few sprigs of fresh thyme
    • 150g plain flour
    • Salt
    • 2 large Waitrose Free Range Eggs
    • 300ml Waitrose Milk, semi-skimmed
    • 2tbsp Anchor Butter, melted, plus extra for frying
    • 250g pot Italian Mascarpone Cheese or Waitrose half fat


    1. Place the wine, honey, figs and thyme in a pan and bring to the boil. Leave to bubble vigorously for 20-25 minutes until the liquid becomes syrupy.
    2. To make the batter, sift the flour into a large bowl, add a pinch of salt then make a well in the centre. Break in both eggs and begin beating, with a hand or an electric whisk.
    3. Add the milk gradually, ensuring all the flour is mixed in well.
    4. When all the milk has been added the batter should be the consistency of single cream. Add the melted butter and stir well.
    5. Heat a heavy-based frying pan until hot and grease with a little melted butter. Pour in the batter to cover the base and cook until bubbling, then flip and cook the other side. Place the pancake on a plate, then repeat with the remaining batter, layering the pancakes with greaseproof paper. The mixture should make 8 pancakes.
    6. Fold each pancake in half, then in half again. Serve two pancakes per person with the figs and a spoonful of Mascarpone cheese. Dust with icing sugar.

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    Cook's tips

    The marinated figs can be made well in advance and kept in an airtight container. They also make a delicious topping for ice cream.


    For a non-alcoholic version, replace the wine with apple juice or serve with Waitrose clotted cream ice cream.


    Average user rating

    5 stars