Serves 4-6

Ingredients
1 ¼ plain flour
1 large egg
1 large egg yolk
1 ¼ milk
1oz unsalted butter, melted
½ cup of Bellisari’s Blistered Jalapeno & Fig Spread
2 cups of pure maple syrup
1 plastic squeeze bottle
Directions
Sift the flour into a large bowl and make a well in the middle. In a separate bowl, whisk together the egg, egg yolk and a few tablespoons of the milk, then pour into the well.
Whisk gently, gradually whisking in half of the remaining milk, drawing in the rest of the flour a little at a time, to make a smooth batter. Stir in the remaining milk. Cover and leave to stand for about 15 minutes. Pour the batter into a plastic squeezy bottle.
In a separate bowl, mix the syrup and the Bellisari’s Blistered Jalapeno & Fig Spread. Once mixed heat slightly.
Heat a frying pan over a medium heat and brush with a little melted butter. Tilt the squeezy bottle and draw a freehand lace heart pattern in the pan using the batter.
Cook the pancake over a medium-high heat for 45-60 seconds until small holes appear on the surface and the underside is lightly browned. Loosen the pancake and turn it over by flipping it with a knife or fine spatula.
Cook the other side for about 30 seconds until golden-brown. Slide the pancake out of the pan.
Lightly grease the pan again before making the next pancake. Serve the pancakes as they are made or stack them on a plate and reheat before serving. Once plated drizzle with fig syrup.