In a bowl, whisk egg, milk, flour and salt until foamy and set aside the dough for at least 5 minutes.
Peel the tangerine and cut into small cubes, remove the stem from the fig and also finely dice. Mix the diced tangerine and fig with the curd.
Heat ½ tsp butter in a coated pan and fry one pancake in it. Proceed in the same way for the second pancake.
Peel banana and cut in half lengthwise. Heat 1 tsp butter in the pancake pan and fry the banana halves on both sides. Pour maple syrup over them, increase heat and sprinkle bananas with cinnamon.
Spread pancakes with curd mixture, place one banana half on each and roll pancakes together.
Arrange on two plates and drizzle with the remaining syrup.
Preparation Tip:
Try these pancakes with honey instead of maple syrup.
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