Figgy Stacks

tastes like the classic cookies your grandmother used to keep in that little yellow package.

2 stacks

85min Total Time

25min Active Time

Breakfast Course

Soak figs in 4 cups water for at least one hour, and up to overnight. Drain, reserving 1/4 soaking water.
In a food processor, pulse figs, soaking water and salt until a smooth paste forms. Set aside.
Heat a griddle or skillet to medium-high heat. The pan is hot enough when flecks of water sizzle off quickly after contact. If using a cast iron pan, keep an eye on your heat as the pan will hold heat well and you may need to turn down your burner over time. Your cooking surface should be about 375°F.
Lightly grease pan – we like to use about a tablespoon of oil and use a paper towel to quickly spread and wipe off excess.
Combine Birch Benders and 1 1/3 cup water.
Using a 1/4 cup measure, scoop batter into pan, one or two pancakes at a time, depending on the size of your pan.
Cook until bubbles have formed and popped, and sides are mostly dry.
Turn once, cook an additional minute.
Remove from heat. Store in a 200° oven if making a larger batch.
Layer Pancakes with fig spread, stacking 4-6 pancakes high.
Top with an additional layer of fig spread if desired, and dress with syrup!

You may also like...