For the pancakes
- 4 large eggs
- 1/2 tsp salt
- 400 ml milk
- 100 ml buttermilk
- 120 g (1 cup) plain flour
- 2 tsp caster sugar
- 2-3 tbsp unsalted butter, cubed, for frying
- 150 g (1 cup) raspberries
- 4 fresh figs, quartered
- runny honey, to taste
For the pancakes: Combine everything, apart from the butter, in a food processor or blender. Blend on high until a smooth batter forms, scraping down the sides of the processor as needed.
Chill the batter for 30 minutes.
After chilling, preheat a non-stick frying pan over a medium heat until hot. Add a cube of butter, letting it melt before adding a small ladle of batter to the pan, letting it spread out.
Cook until set and browned underneath, about 1-2 minutes. Carefully flip and cook the other side for 30-45 seconds before sliding out of the pan onto a plate and cover with foil to keep warm.
Repeat steps 3 and 4 for the remaining pancakes, stacking them and keeping them warm under the foil.
To serve: When ready to serve, top the pancakes with raspberries, figs and a drizzle of honey.