Pancakes with basra date syrup & clotted cream

by Philip Juma

Philip Juma’s take on a classic Iraqi breakfast dish

This is inspired by an Iraqi classic, kahi and gaymer, which can be described as pastry with deliciously thick cream made from buffalo milk. My version uses pancakes, the recipe is just as amazing—the pancakes are light and fluffy, because of the baking powder. Everyone who tries them asks for the recipe. You’re welcome!


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


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! 

Recipe: Philip Juma
Image: John Holdship