It starts innocently enough. I wake up and want pancakes.
But then it gets complicated because I want plain pancakes but I have a strong distaste for plain flavors.
Enter mid-stir pantry raid. Enter dried figs, maple syrup, coconut oil.
Output: hot, syrupy, sweet-with-a-bite, textural, perfect pancake topping. Enter Maple Fig Butter.
The best part? Leftovers. Put this in the fridge, let it firm up, then spread on crackers with goat cheese; toasted bread with almond butter; stir into oatmeal and yogurt; add to thumbprint cookies instead of jam; serve with pork or roasted turkey.
You will not regret making this.
. . .
Maple Fig Butter
7-10 dried mission figs, roughly chopped
1 cup real maple syrup
1 Tbsp coconut oil or butter
- In a saucepan, bring figs and maple syrup to a simmer. Reduce heat and let simmer gently, stirring occasionally, until figs are soft.
- Take a potato masher and smash the figs into the syrup until desired texture is achieved. Add coconut oil/butter. Stir until completely melted and evently distributed.
- Reduce heat to lowest setting until ready to serve. Spoon over pancakes.
- Store leftovers in an air-tight container in the fridge. It will firm up to a jam-like consistency.