Ingredients

• For Fig Compote:
• 4 cups - figs, stemmed and sliced
• 1 cup - sugar (more or less, depending on taste)
• 1/2 cup - water
• For Whole Wheat Cakes:
• 1/2 cup - whole wheat flour
• 1/2 cup - all-purpose flour
• 1 large egg
• 2/3 cup - skim milk
• 2 tsp - baking powder
• 1 tbsp - oil
• 2 tbsp - honey

How to Make Whole Wheat Cakes with Fig Compote

• To prepare Fig Compote:
• Bring the sugar and water to a boil over high heat.
• Simmer for five minutes.
• This will dissolve the sugar and make a syrup.
• Add the fruit and continue to cook for about five to 10 minutes, until just tender.
• Remove the fruit from the juice and set aside.
• Reduce the juice over medium-high heat for about five minutes, until it becomes syrupy.
• Pour the reduced syrup over the cooked fruit.
• Set aside and keep warm.
• For Whole Wheat Griddle Cakes:
• Mix the flours, baking powder and salt in a bowl. (This can be done the night before and kept covered on the counter.)
• Lightly beat the milk, egg, oil and honey together.
• Add the liquid ingredients all at once to the flour mixture. Stir with a wooden spoon until just moistened.
• Do not over mix, a few lumps are fine.
• Warm a lightly greased griddle pan over medium heat.
• The pan is ready when a few drops of water sprinkled on the griddle form fast-moving bubbles.
• Pour batter onto the griddle:1/8 cup for small or 1/4 cup for large pancakes.
• When the tops of the pancakes are covered with holes and the bottoms are golden brown, flip to brown the other side.
• Serve the griddle cakes topped with the fig compote.