Date Pancakes Recipes

Steps:

• Make the stewed dried fruit: Place apricots, pears, prunes, figs, raisins, lemon zest, and cinnamon in a medium saucepan with 2 cups water. Bring to a boil, then reduce to a simmer. Cook until liquid is reduced by about half, about 10 minutes. Serve warm or at room temperature.
• Make the pancakes: Place dates in a glass measuring cup and add hot water; let stand for 15 minutes. Using an immersion blender or a food processor, puree until some small pieces remain.
• In a bowl, sprinkle yeast over lukewarm water; let stand 5 minutes. Add date puree along with eggs.
• Whisk together flour, baking powder, ginger, cinnamon, saffron, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add date mixture, mixing until well combined. Let rest 20 minutes.
• Heat 1 tablespoon oil in a nonstick skillet over medium-high. Using a 2-tablespoon ice cream scoop, drop batter into skillet. Use an offset spatula to spread batter out into 2 1/2-inch rounds, and cook, turning once, until golden brown, about 2 minutes per side. Repeat process with remaining 2 tablespoons oil and batter. Serve pancakes with yogurt, stewed fruit, and a sprinkling of scallions.

Steps:

• Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
• In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
• Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
• For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
• Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
• BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
• YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
• WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

Steps:

• In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.