Soft, slightly tangy pancakes get a juicy topping of warm figs, toasted sesame seeds and honey. A breakfast with bold flavors and no complicated techniques.
Yogurt gives this batter a creamy flavor and a subtle tang, so the pancakes taste less sweet than classic pancake batter. Use plain, unflavored yogurt: whole-milk yogurt makes the batter a little richer, while low-fat yogurt works too. If the yogurt is very thick, stir an extra splash of milk into the batter. It should be thick but pourable, running slowly off a spoon—not as thin as crêpe batter.
Make the pancakes small, about the size of your palm. Small rounds are easier to flip and stay soft inside, while turning lightly golden on the outside. A skillet over medium heat is enough; a pan that’s too hot will brown the underside before the batter on top has set. Wait to flip until bubbles appear on the surface and the edges look firmer. Stir the batter only until the dry ingredients are incorporated: beating it vigorously can make the pancakes tough.
Fresh figs are generally available mostly in late summer and early fall. Choose fruit that yields gently to pressure but isn’t bruised. A quick fry makes them warm and juicy without turning them to mush; place them cut-side down in the pan to give them some color. Outside fig season, you can use ripe peach or plum. They have a different flavor, but also pair well with yogurt and sesame. Dried figs are not a direct substitute for the fresh, juicy topping.
Sesame seeds quickly develop a nutty aroma and a crisp bite in a dry pan. Stay close and shake the pan regularly, as the seeds can color suddenly. White sesame seeds have a mild flavor; black sesame seeds work too, with a slightly bolder, earthier character. Honey brings together the tangy yogurt and fruit, but add it only when serving so the pancakes don’t become unnecessarily sweet. Start with a small drizzle and, if you like, serve the honey on the side.
Serve the pancakes right away, while the figs are warm and the sesame seeds are still crisp. For a more substantial breakfast, add extra yogurt or a handful of fresh fruit. Store leftover pancakes covered in the refrigerator and later reheat them thoroughly in a pan over low heat or in the microwave. Keep the figs separate if you can; this helps the pancakes stay less moist. Sprinkle on the sesame seeds just before eating.
Toast the sesame seeds in a dry skillet over medium heat, shaking the pan, until fragrant and lightly colored. Transfer to a plate.
In a bowl, combine the yogurt, egg, milk and neutral oil. Add the flour, baking powder, sugar and salt, and stir briefly until no dry flour is visible. Let the batter rest for 5 minutes.
Halve the figs. Melt the butter in the skillet over medium heat and cook the figs cut-side down for 1 to 2 minutes, until warm and juicy. Transfer to a plate.
Wipe the pan clean if needed and set it over medium-low heat. Brush with a little oil. Spoon about 2 tablespoons of batter into the pan for each pancake, cooking several at a time with space between them.
Cook the pancakes until bubbles appear on top and the edges become firmer. Flip and cook the other side until golden brown. Repeat with the remaining batter, adding a little oil as needed.
Divide the pancakes among plates. Top with the warm figs, sprinkle with the sesame seeds and drizzle with honey.
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