Preheat oven to 170C or 340F.
Place a 10 inch (25/26cm) cast iron skillet in the oven in the second highest position. Alternatively, grease a large oven-safe glass baking dish and line with parchment/baking paper. Do not place this in the oven if using this option.
Mix the dry ingredients together in a bowl until well combined.
In another mixing bowl, mix the wet ingredients with a whisk until well combined.
Combine the wet and the dry mixtures together in one bowl.
Remove the skillet from the oven and add the remaining 1 tablespoon of fat/oil. Swirl around the pan to coat it. Carefully use a paper towel to spread the fat/oil up and around the insides of the pan.
Pour in the prepared mixture.
Place the fig slices on top of the pancake and then scatter the blueberries and pistachios around them.
Place in the oven for 20 minutes on the middle rack and for the last 5 or 10 minutes, move to the top rack to help brown better.
Check at the 25 minute mark to see if the pancake is done - a toothpick or skewer should come out clean/dry.
Serve immediately with maple syrup and any other additions you might like such as fresh fruit or cream.
Storage: Leftovers can be stored in the fridge for up to 3 days and re-heated in the microwave.