Fat almond pancake with boozy fig sauce.
Pancakes
This baked pancake, slightly adapted from the Green Kitchen Stories blog, lacks the heavy, bready sensibility of an American pancake — but in a good way. It is instead light and airy, very eggy, and somewhat souffle-like. It’s also delightfully gluten-free, and I’ve skipped the maple syrup on the GKS version in order to also keep things sweet-free. The sauce that tops it is maybe one of the most delicious things I have ever cooked. And that it is composed of just four ingredients confirms my long-held suspicion that what is simple is also what is good.
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