Sensuous textures and flavours come together in this impressive pancake, perfect for a sultry dinner for two with enough leftovers to eat for breakfast the next day. Easy to incorporate, figs are seared in butter and then bathed in an eggy batter poured into a hot pan. The batter rises impressively in the oven, and the rich berry flavours of the figs are boosted with tangy goat cheese and pieces of raw honeycomb sprinkled with chili flakes.
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Keep things hot; take your time
Pouring the batter into a hot pan and allowing the Dutch baby to bake undisturbed is key to a beautifully puffy pancake. Resist the urge to rush things along.
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This recipe was originally published in the February 2026 issue of alive magazine.
