Whole Wheat Cakes with Fig Compote

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 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.