Buttermilk-Cornmeal Pancakes with Maple-Fig Syrup & Pistachios
Breakfast

Buttermilk-Cornmeal Pancakes

with Maple-Fig Syrup & Pistachios

20 MIN
$9.99 Serves 2-4
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Vegetarian
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, desserts, or breakfast options that you can add to your box and fill out your table. Start your day off with these delicious pancakes, which boast a crunchy, golden brown exterior and fluffy interior thanks to a combo of cornbread mix and buttermilk in the batter. For added sweetness, we're topping them with a mix of maple syrup, chopped figs, and fig spread.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
Buttermilk-Cornmeal Pancakes with Maple-Fig Syrup & Pistachios
Title
  • ½ cup Buttermilk
  • 1 cup Cornbread Mix
  • 1 oz Salted Butter
  • 1 Pasture-Raised Egg
  • 2 Tbsps Fig Spread
  • 2 Tbsps Roasted Pistachios
  • 2 Dried Turkish Figs
  • 1½ Tbsps Maple Syrup
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Roughly chop the figs; place in a bowl. Cover with hot water and set aside to rehydrate, at least 5 minutes. In a bowl, combine the cornbread mix, egg, buttermilk, and 1/4 cup of water. Whisk to thoroughly combine. In a separate bowl, combine the fig spread, maple syrup, and 1 teaspoon of water.

2 Make the pancakes & serve your dish

In a large pan (nonstick, if you have one), heat half the butter on medium-high until hot. Scoop the batter into 4 equal-sized pancakes. Cook 3 to 5 minutes, or until bubbles begin to form and the pancakes are set around the edges. Flip the pancakes, then add the remaining butter. Cook 2 to 4 minutes, or until lightly browned and cooked through. Transfer to serving plates. Just before serving, to the bowl of maple-fig syrup; add the rehydrated figs (draining before adding); stir to combine. Serve the pancakes topped with the finished syrup and pistachios. Enjoy!

Tips from Home Chefs

Buttermilk-Cornmeal Pancakes

1 Prepare the ingredients

Roughly chop the figs; place in a bowl. Cover with hot water and set aside to rehydrate, at least 5 minutes. In a bowl, combine the cornbread mix, egg, buttermilk, and 1/4 cup of water. Whisk to thoroughly combine. In a separate bowl, combine the fig spread, maple syrup, and 1 teaspoon of water.

2 Make the pancakes & serve your dish

In a large pan (nonstick, if you have one), heat half the butter on medium-high until hot. Scoop the batter into 4 equal-sized pancakes. Cook 3 to 5 minutes, or until bubbles begin to form and the pancakes are set around the edges. Flip the pancakes, then add the remaining butter. Cook 2 to 4 minutes, or until lightly browned and cooked through. Transfer to serving plates. Just before serving, to the bowl of maple-fig syrup; add the rehydrated figs (draining before adding); stir to combine. Serve the pancakes topped with the finished syrup and pistachios. Enjoy!

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