Pear and Fig Whole Wheat Pancakes

Fresh Ontario pears and sweet dried Calimyrna figs lend these crêpe-style whole-wheat pancakes an elegance that entirely belies the small effort that goes into making them. Adapted from a Readers Digest recipe for those of us who think more in cups and spoons than milliliters and grams, they'll add instant warmth to your kitchen and breakfast table.

Pear and Fig Whole Wheat Pancakes

Recipe by Lisa Turner Published on November 25, 2008 Simple and elegant breakfast crêpe-style whole-wheat pancakes filled with sweet and warming cooked fresh pears and dried figs Print this recipe Pancakes: 3/4 cup whole wheat flour 1 tablespoon sugar 1/8 teaspoon baking powder 1 1/4 cups whole milk 1 large egg Filling: 1 1/2 tablespoons unsalted butter 1 1/2 lbs (675 g) Bartlett or other pears, cored and chopped 4 oz (115 g) dried Calimyrna figs, chopped 1/2 cup brown sugar 1/2 teaspoon ground cinnamon pinch of ground cloves zest from 1/2 orange (1 tablespoon) Instructions: Sift the flour, sugar and baking powder into a mixing bowl. Make a small well, and pour in the milk with the egg. Stir until smooth, then let the batter rest for 30 minutes. Preheat an oven to 200°. Lightly grease a small 7- or 8-inch non-stick frying pan and heat over medium heat. When hot, pour in a half cup of the batter and tilt the pan to cover the bottom. Cook for 30 to 45 seconds until the surface is mostly dry and the underside is a golden brown. Flip the pancake and cook the other side for another 30 seconds or until it is set. Transfer the pancake to a sheet of parchment paper. Repeat the process until four pancakes have been cooked, separating each cooked pancake with another sheet of parchment paper. Wrap the finished stack of pancakes and parchment paper in foil and keep warm in the preheated oven. Meanwhile, melt the butter for the filling in a medium saucepan over medium-low heat. Stir in the pears and figs, cover, and cook for about 15 minutes or until the pears are tender when pierced with a fork. Stir in the brown sugar, cinnamon, cloves and orange zest and simmer, stirring occasionally, for 5 minutes. Remove the pancakes from the oven and lay out on separate plates. Spoon a quarter of the filling mixture into the center of each pancake and fold over in the middle. Serve hot, with warm maple syrup or fresh whipped cream on top. Makes 4 servings

Other breakfast pancake ideas you might like:
Baked Whole Wheat Crêpes with Apple Blueberry Sauce
Baked Blueberry and Peach Pancakes
Baked Strawberry Pancakes
Spiced Pumpkin Waffles
Banana Oatmeal Pancakes
Cottage Cheese Blintzes and Peach-Plum Compote