Buttermilk Pancakes with Figs & Honey

Sieve the flour, baking powder and salt into a large bowl then add the sugar and stir then make a well in the centre. In a large jug whisk together the buttermilk, melted butter, vanilla and beaten egg.

Slowly add the wet ingredients to the dry, whisking until you have added it all and you get a smooth, thick batter. Leave to rest for 10-15 minutes.

Lightly grease a frying pan with oil and heat on a medium heat, then scoop a rounded tablespoon of batter into the pan. Cook for 1-2 minutes on each side or until golden. The pancakes will start to puff up as they cook.

Transfer to a plate and keep warm whilst you make the rest.

To serve slice the figs into quarters and place 2 quarters with each serving, then drizzle generously with honey.