1 cup (6 ounces) California dried figs, coarsely chopped
1/2 teaspoon salt
1/2 cup coarsely chopped walnuts
2 large eggs
1 cup all-purpose flour
1-1/2 cups milk
1 tablespoon baking powder
1 tablespoon vegetable oil
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
In large mixing bowl stir together figs, nuts and dry ingredients.
In separate bowl beat together eggs, milk, oil and vanilla.
Add liquid mixture to dry ingredients and stir to blend.
Pour about 1/3 cup batter for each pancake onto hot, lightly greased griddle.
Bake until bubbles on top break and batter is set at edges. Turn to brown other side. Serve hot.
Makes about 12 (5-inch) cakes.
Nutritional information per serving: Calories 143; Fat 5 grams; Protein 4 grams; Carbohydrates 19 grams; Dietary Fiber 2 grams; Calories from fat 33%; Sodium 190 mg; Cholesterol 37 mg.