2 cups plain flour
2 whole eggs lightly beaten
¼ cup caster sugar
2 ½ cups milk
1 punnet (250g)figs (Berries can be used alternatively)
1 knob butter
Mix flour, eggs, sugar & milk together in a bowl until smooth (no lumps).
Stand aside to rest for ½ hour. Add more milk if you wish to make the batter of a thinner consistency.
Place a knob of butter in a pan, on low to medium heat.
In a separate pan melt a knob of butter, heat figs and syrup on a medium heat. Cook the pancakes until golden brown and cooked on both sides.
Remove pancakes from the heat and fill with figs.
Serve with ice cream, whipped cream, sprinkle with icing sugar.