Date pancakes
( MAKES 12 )

Photo by Babiche Martens
With holidays looming there should be plenty of time to try these soft and light, date pancakes. Cook one first to get the pan temperature right; wait for the mixture to just start bubbling before flipping to cook the other side.
For the pancakes
7 | Pitted dates, chopped roughly |
½ cup | Water |
1 tsp | Baking powder |
2 Tbsp | Butter |
1½ cups | Self raising flour |
1 tsp | Cinnamon |
1 pinch | Nutmeg |
2 | Eggs |
1 Tbsp | Honey |
1½ cups | Milk |
1 tsp | Butter, for cooking |
For the lemon syrup
½ cup | Lemon juice |
2 tsp | Lemon zest |
2 Tbsp | Honey |
½ cup | Mandarin, fresh, in segments, and raspberries |
To serve
1 bowl | Mascarpone |
Directions
- Into a small saucepan, place the dates and water, bringing to a boil for 5 minutes. Drain half the liquid. Stir through the baking soda and butter, then allow to cool.
- In a bowl place the flour, cinnamon and nutmeg.
- Combine the eggs, honey and milk in a bowl. Pour into the dry ingredients and mix until smooth. Fold through the dates. Set aside for 10 minutes or until ready to cook.
- In a small pot, combine the lemon juice, zest and honey. Bring to a simmer until it becomes syrupy, about 8 minutes. Remove from the heat and gently fold through the fruit.
- To cook the pancakes, lightly grease a frying pan with a little butter. Add a ¼ cup of mixture and swirl in the pan a little. Cook for 3 minutes or until just starting to bubble. Turn and cook the other side. Continue with the remaining mixture.
- Serve warm with syrup, fruit and a dollop of mascarpone.
More honey and date combinations from Angela
https://www.eatwell.co.nz/recipe/16114/Date-pancakes/
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