Fig and Walnut Pancakes

1 cup (6 ounces) California dried figs, coarsely chopped
1/2 teaspoon salt
1/2 cup coarsely chopped walnuts
2 eggs
1 cup all-purpose flour
1 1/2 cups milk
1 tablespoon baking powder
1 tablespoon oil
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon 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
Source: California Fig Advisory Board