|15.00 ml||baking powder|
|0.00||salt — just a pinch|
|2.00||eggs — lightly beaten|
|75.00 g||butter — unsalted, melted|
|0.00||topping — TOPPING|
|500.00 ml||castor sugar|
|0.00||yoghurt — plain|
Sift dry ingredients in a bowl.
Add eggs, buttermilk and melted butter, and mix together well.
Heat a large, non-stick frying pan over medium heat and brush a small portion of butter over the base.
Ladle a tablespoonful of batter into the pan and cook for about 2 minutes, until bubbles appear on the surface.
Turn the pancake over and cook for another minute.
Transfer to a plate and keep warm while cooking the rest of the pancakes.
Serve pancakes in stacks with topping and some yoghurt.
To make the topping, place the castor sugar and water in a saucepan, and bring to the boil over a high heat.
Reduce heat, add halved figs and sliced mango, and simmer for 15 minutes.
Remove fruit from syrup, increase heat to high and reduce syrup by half.
Drizzle over pancakes.