Tahini & sour cherry pancakes

Method

1. 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.

2. 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.

3. 3

   Gently fold the whipped egg whites into the yolk mixture using a spatula.

4. 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.

5. 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.

Nutrition

calories

671 calories

fatContent

41 grams fat

fiberContent

5 grams fiber

sugarContent

21 grams sugar

sodiumContent

0.87 milligram of sodium

proteinContent

19 grams protein

carbohydrateContent

53 grams carbohydrates

saturatedFatContent

15 grams saturated fat

Indicative values from the source, for the original recipe.

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