Pancakes with Basra date syrup & clotted cream

Ingredients

For the pancakes

• 200g plain flour
• 25g caster sugar
• 25g milk powder
• 12g baking powder
• 5g table salt
• 240ml full fat milk
• 2 eggs
• 60g butter, melted

For the toppings

• Basra date syrup (as much as you like)
• 2 tbsp clotted cream

Method

Sift the dry ingredients into a mixing bowl.

In another large mixing bowl, whisk the eggs and milk together. Gradually add the dry mix and keep whisking until your batter just comes together. Don’t overmix! Mix the batter just enough to hydrate the dry ingredients, then stop.

Pour the melted butter into the batter and gently stir to incorporate.

Using a non-stick pan on a medium heat, spoon in the pancake batter according to your desired size.  Do not move the pancakes once they are in the pan. Let the heat do the work and after a few minutes, you will see small bubbles forming on the surface. At this point, flip! Continue cooking until they are golden brown.

Pile the pancakes on a plate and pour the Basra date syrup all over them. Finish with quenelles of clotted cream and devour while warm! 

Image: John Holdship