Valley Fig Growers

Savory Oven Pancake with Cheese, California Figs and Herbs

Serves 6.


8 large eggs

¾ cup lowfat (1%) milk

1 1/8 cups all-purpose flour

½ teaspoon ground black pepper

1/4 teaspoon salt

1/3 cup thinly sliced green onion

3 tablespoons chopped fresh thyme leaves (1 tablespoon dry thyme leaves) 

3 tablespoons vegetable oil such as canola or avocado

2 tablespoons unsalted butter

1 cup Blue Ribbon® Orchard Choice® or Sun-Maid® California Figs, stemmed and thinly sliced

4 slices bacon, cooked, drained and chopped (optional)

¾ cup shredded fresh Parmesan or asiago cheese


  1. Preheat oven to 425° F. 
  2. In blender or food processor, combine eggs and milk. Process briefly to combine.  Add flour, pepper and salt. Process to blend. Stir in green onion and thyme (or add to blender and pulse once or twice).
  3. Place butter and oil in an 11- to 12-inch ovenproof skillet or similar-size round baking dish. Place in oven to melt butter, about 1 minute. With oven mitts, carefully remove hot skillet and place on heat-proof surface. Tilt pan to coat with fat.  Pour batter into pan. Scatter Fig slices evenly on top. Sprinkle bacon, if using, and cheese over Figs. 
  4. Return pan to oven and bake for 18 minutes or until puffed and golden. Cut into wedges to serve.

Recipe and photo Lorelle Del Matto.

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 424
  • % Calories from Fat 46%
  • Fat21
  • Cholesterol 268
  • Protein 16
  • Carbohydrates 40
  • Fiber 4
  • Iron 3
  • Sodium 369
  • Calcium 251
  • Potassium 319