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Date pancakes
( MAKES 12 )

Photo by Babiche Martens

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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.