Tahini & sour cherry pancakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 6 eggsseparated
- 220g plain flour
- 2 tsp baking powder
- 270ml milk
- 80g date molassesplus 1 tbsp
- 150g tahini
- 2 tbsp butterfor frying
- 100g sour cherries in syrup
- 50g pistachioschopped
- 100g clotted cream
Nutrition: (6)
- kcal671
- fat41g
- saturates15g
- carbs53g
- sugars21g
- fibre5g
- protein19g
- salt0.87g
Method
step 1
Whisk the egg yolks with the flour and baking powder in a large bowl, then gradually whisk in the milk and 1 tbsp of date molasses until smooth.
step 2
In a separate bowl, add the egg whites and a pinch of salt and whisk until soft peaks form. Mix the tahini with the remaining date molasses in a small bowl until combined.
step 3
Gently fold the whipped egg whites into the yolk mixture using a spatula.
step 4
Heat a little butter in a frying pan over medium heat. Pour in a ladleful of batter and cook until the edges look set, flip and cook for another minute or two.
step 5
Stack the pancakes on a plate and drizzle with the tahini-date syrup. Top with sour cherries, chopped pistachios and a dollop of clotted cream.