This baked pancake, slightly adapted from the Green Kitchen Stories blog, lacks the heavy, bready sensibility of an American pancake — but in a good way. It is instead light and airy, very eggy, and somewhat souffle-like. It’s also delightfully gluten-free, and I’ve skipped the maple syrup on the GKS version in order to also keep things sweet-free. The sauce that tops it is maybe one of the most delicious things I have ever cooked. And that it is composed of just four ingredients confirms my long-held suspicion that what is simple is also what is good. —Emily K. @ Leaf Parade
Fat almond pancake (slightly adapted from Green Kitchen Stories, http://www.greenkitchenstories.com/fat-almond-pancake/))
Place an 8×8-inch baking dish inside the oven, and then set to 450°F. In a large bowl, whisk the eggs until they are light and fluffy, then add the almond milk and vanilla, and whisk a bit more. Add the flours, baking soda, and salt, and stir until smooth.
Pull the baking dish from the oven and drop the butter into it. When the butter has melted completely, move it around a bit inside the baking dish, allowing the butter to grease the pan. Then pour the butter into the batter and stir. Pour the batter into the buttered pan and cook for about 40 minutes, or until the pancake is cooked through and golden brown on top.
While you’re waiting, make the sauce. Add the butter, figs, and sea salt to a hot saucepan and cook for 2 or 3 minutes. Then add the wine and bring to a boil. Cook on medium heat, allowing the wine to continue boiling. The sauce will be done when it has reduced and thickened, after about 5-7 minutes of cooking and frequent stirring. Taste it to make sure that it is sweet and that the alcohol has fully cooked from the wine. Serve the pancake topped with fig sauce.