Swedish Pancakes with Fig + Blueberry Jam

These pancakes are perfectly scrumptious! Drizzle with warm maple syrup and a spoonful of homemade fig + blueberry jam...this will be a new Sunday morning favorite. If you are feeling adventurous, serve with Fig + Rose Hip Lemon Drops for a figgy party!Swedish PancakesServes 2Ingredients:2 medium organic eggs, beaten1 cup raw or organic milk¼ cup organic all-purpose flour, sifted1 tablespoon organic maple syrup1 pinch rose salt1 tablespoon melted raw or organic butter, cooledDirections:Place eggs, milk, flour, maple syrup, salt, and melted butter in a large bowl. Whisk until combined.Preheat non-stick skillet or crepe pan over medium heat. Pour ¼ cup batter into skillet, making sure the entire pan is coated. Allow to cook for about 2 minutes, then flip. Cook for another 1-2 minutes. Serve immediately with warm maple syrup and fig + blueberry jam.Fig + Blueberry JamIngredients:1 cup organic fresh figs, chopped1 cup organic blueberries, chopped1 cup organic sugar1/2 cup filtered waterJuice from 1 organic lemonDirections:Place sugar, water, berries, figs, and lemon juice in a medium sauce pan over medium heat. Allow the mixture to simmer for about 15-20 minutes. Allow to cool then place in a ball jar. The jam will continue to thicken as it sits. Store in the fridge…use within one week.Recipe + Photography by Cassie Winslow