Date pancakes. Picture / Babiche Martens

Date Pancakes Recipe

This soft and light pancake, drizzled with a zesty syrup, will fast become the star of the weekend or holiday breakfast

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.

DATE PANCAKES
Makes 12

7 pitted dates, chopped roughly
½ cup water
1 tsp baking soda
2 Tbsp butter
1½ cups self-rising flour
1 tsp cinnamon
1 pinch nutmeg
2 eggs
1 Tbsp honey
1½ cups milk
A little butter for cooking

Lemon Syrup
½ cup lemon juice
2 tsp lemon zest
2 Tbsp honey
½ cup fresh mandarin segments and raspberries
Mascarpone to serve

1. Into a small saucepan place the dates and water and bring to a boil for 5 minutes. Drain half the liquid. Stir through the baking soda and butter, then allow to cool.

2. In a bowl place the flour, cinnamon and nutmeg.

3. 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.

4. 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.

5. 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.

6. Serve warm with syrup, fruit and a dollop of mascarpone.

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New Zealand Herald

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