Serve these sweet, sticky, golden pancakes for breakfast, brunch or dessert. They're bursting with the flavor of zesty orange and sweet juicy dates. Medjool dates have an intensely sweet flesh and will give the best results.
Ingredients: (Serves 4)
150 g/5 oz/1¼ cups self-raising (self-rising) flour
2.5 ml/½ teaspoon baking powder
A pinch of salt
250 ml/8 fl oz/1 cup buttermilk
3 eggs
15 ml/1 tablespoon caster (superfine) sugar
200 g/7 oz/1¼ cup Medjool dates, stoned
Finely grated rind and juice from 1 small orange
50 g/2 oz/¼ cup unsalted (sweet) butter, melted
Sunflower oil, for greasing
Clear honey, to drizzle
Natural (plain) yogurt, to serve
Method:
Sift the flour and baking soda into a large bowl with a pinch of salt. Whisk in the buttermilk, eggs, sugar, dates, orange rind and juice and melted butter. Leave to stand for 15 minutes. Brush a wok with a little oil and heat over a medium heat. When hot, pour a small ladleful of the mixture into the wok. Cook for 2-3 minutes until just set.
Cook the second side for 35-45 seconds. Transfer to a plate and keep warm while you cook the remaining batter in the same way. You should make about 16 pancakes in total.
To serve, divide the pancakes among four warmed plates, piling them up in a stack. Drizzle honey over each stack and top with a dollop of yogurt.
[source www.healthyonlinerecipes.com]
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