Sensuous textures and flavours come together in this impressive pancake, perfect for a sultry dinner for two with enough leftovers to eat for breakfast the next day. Easy to incorporate, figs are seared in butter and then bathed in an eggy batter poured into a hot pan. The batter rises impressively in the oven, and the rich berry flavours of the figs are boosted with tangy goat cheese and pieces of raw honeycomb sprinkled with chili flakes.
Keep things hot; take your time
Pouring the batter into a hot pan and allowing the Dutch baby to bake undisturbed is key to a beautifully puffy pancake. Resist the urge to rush things along.
This recipe was originally published in the February 2026 issue of alive magazine.
Dutch Baby with Goat Cheese, Figs, Chili Flakes, and Raw Honeycomb
Ingredients
- 4 Tbsp (60 mL) butter
- 6 black figs, cut in half lengthwise
- 1/2 cup (125 mL) milk
- 1/2 cup (125 mL) all-purpose flour
- 4 large organic eggs
- 1 Tbsp (15 mL) honey
- 1 tsp (5 mL) fresh thyme leaves, plus more for garnish
- 1/4 tsp (1 mL) salt
- 2 oz (60 g) crumbled goat cheese
- 1 oz (30 g) raw honeycomb
- 1/4 tsp (1 mL) red chili flakes
- 1 cup (250 mL) arugula, optional
Directions
01
Preheat oven to 450 F (230 C).
02
Before starting, measure and prepare all ingredients so you can work quickly.
03
In 9 inch (23 cm) cast iron skillet, melt 4 Tbsp (60 mL) butter. Remove 2 Tbsp (30 mL) melted butter and set aside. Place figs cut side down in remaining skillet butter and allow to brown. Turn figs over so cut side is facing up while you blend batter.
04
In blender, combine milk, flour, eggs, honey, thyme leaves, salt, and reserved 2 Tbsp (30 mL) of melted butter.
05
Pour batter over figs in skillet and sprinkle goat cheese evenly over top. The batter may displace the figs slightly, so simply use the tip of a spoon or knife to reposition them evenly within the pan, if necessary.
06
Place skillet in preheated oven and bake for 15 minutes, until puffed and golden brown.
07
Remove from oven and top with pieces of honeycomb and sprinkle with chili flakes and more fresh thyme. Cut into wedges and top with arugula, if desired.
