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Pancakes with Basra date syrup & clotted cream

Philip Juma

Philip Juma of KUBBA reinvents a classic Iraqi breakfast dish

Recipe Meta


10 mins


5 mins






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! 

Image: John Holdship

Where to buy these ingredients

Shop online

If you can’t make it to the Market, Borough Market Online offers a wide selection of our traders’ produce, delivered direct to London addresses and, where available, by post to the rest of the UK. The service also includes a range of Best of Borough Market hampers and meal boxes.