Sesame Fig Pancakes

These are tasty thin pancakes, just a bit more robust than a crepe, and with a nice crispy edge.  No sugar is used here - just sweetened with mission fig.  The sesame seeds complement the sweet fig with a savory note, especially when they get toasted on the skillet while cooking the pancake.
1/2 cup flour
1 Tbsp corn starch
1 tsp baking powder
1/2 tsp ground coriander
dash salt (about 1/8 tsp)

1/2 cup milk
2 eggs
1 Tbsp canola oil

6 black Mission figs, finely diced
1 Tbsp brown toasted sesame seeds
1 Tbsp black toasted sesame seeds

Whisk together the flour, corn starch, baking powder, coriander and salt in a mixing bowl. In a separate bowl, whisk together the milk, eggs and oil.

Heat a large non-stick skillet with a dash of oil.

Now add the wet ingredients to the dry and stir in the figs and sesame seeds.

Spoon about 1/4 cup mixture onto skillet to form a pancake. Cook until just browned on one side, about 2 minutes. Flip and cook through on the other side for just about a minute.

Serve immediately.

Makes about a dozen pancakes.  Double or triple as needed.

Cook’s note: I love pancakes with lots of butter and fresh maple syrup, but I know tastes vary. Top these puppies with your favorite pancake topping - perhaps jammed lingonberries and sour cream, for example. Or better yet, top them with a creamed chicken or shrimp number or something else savory - they could make a great platform for a lunch or dinner.