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  • 6 eggs
    separated
  • 220g plain flour
  • 2 tsp baking powder
  • 270ml milk
  • 80g date molasses
    plus 1 tbsp
  • 150g tahini
  • 2 tbsp butter
    for frying
  • 100g sour cherries in syrup
  • 50g pistachios
    chopped
  • 100g clotted cream

Nutrition: (6)

  • kcal671
  • fat41g
  • saturates15g
  • carbs53g
  • sugars21g
  • fibre5g
  • protein19g
  • salt0.87g
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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.

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