Tahini & sour cherry pancakes

Ingredients

For 6 servings

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

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.