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Author Notes: We have a fabulous fig tree, it produces just enough fruit to all of the sudden have a LOT of figs in the house, but not enough to start putting up pots of jam. After the initial joy of laying under the tree and biting into a sun warmed fig wears off, I grill them, I roast them we eat them on toast with ricotta and in salads, with honey & yoghurt.
Last night I made Fig Ice cream with Creme Fraiche ( I'd give you the recipe but honestly it didn't come out the way I wanted it to, not an epic fail but not Food52 worthy either) and I wanted something cake-y yet quick to go with. I thought of a dutch baby, but I wanted to play around a bit....I had some 00 flour, some olive oil.. and it just didn't seem real Dutch, it was more of an Italian Baby or a Bambino, The Bambino... with fresh figs & fig ice cream. —Aliwaks
- 1 cup "00" flour or Pastry Flour
- 1/2 cup white sugar + 1 Tbs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon or so cracked black pepper
- 1 cup buttermilk
- 1 egg
- 1/2 cup olive oil + 3 TBS
- Zest from 1 Orange or Lemon
- juice form orange or lemon
- 6 Fresh Figs- sliced half + 2 for garnish
- Whipped cream, creme fraiche or ice cream
- Whisk together dry ingredients (flour, baking soda, baking powder, 1/2 cup sugar, black pepper)
- Whisk together wet (buttermilk, egg, 1/2 cup olive oil, orange zest)
- Add wet to dry, whisk them together, let sit about hour
- Heat cast iron pan in broiler til it's wicked hot (a drop of water should bounce sizzle and evaporate)
- Pour 3 tbs Olive oil into pan with the halved figs
- a minute later, pour batter into pan
- Broil for about 10 minutes until it puffs up ..sprinkle remaining sugar on top and broil until it's a bit sticky and lightly charred
- Squeeze orange or lemon juice over top
- Serve warm with fresh figs & dollop of ice cream or creem fraiche or whipped cream or yoghurt and Drizzle of honey if you want OR can caramelize the figs in a bit of honey & black pepper and pour the batter
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