Ottolenghi Buttermilk Pancakes with Date Butter Syrup

Fluffy buttermilk pancakes made with melted butter and vanilla, cooked until golden and served warm with a quick date molasses and butter syrup emulsified on the stove.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a jug, whisk together the buttermilk, whole eggs, egg white, melted butter and vanilla. If you don’t have buttermilk, make your own by adding 25ml of lemon juice or white wine vinegar to 325ml of whole milk and setting aside for 15 minutes to curdle.

Step 2

Whisk together the dry ingredients and three-quarters of a teaspoon of salt in a large bowl. Make a well in the centre and pour in the egg mixture. Whisk until just combined – do not over-mix: a few small lumps here and there are fine – then set aside for five minutes to thicken.

Step 3

Meanwhile, put the date molasses, an eighth of a teaspoon of salt and 2 tablespoons of water into a small saucepan on a medium heat. Bring to a simmer and whisk in the butter, a couple of pieces at a time, until emulsified. Keep warm.

Step 4

Place a large non-stick frying pan on a medium heat. Once hot, brush with oil and drop 3–4 large tablespoonfuls of batter, evenly spaced apart, into the pan. Cook for two to three minutes, until the batter has risen and you can see small bubbles on the surface.

Step 5

Flip the pancakes and cook for another 30–60 seconds, until springy to the touch. Transfer to a wire rack (or keep warm in a low oven) and continue with the remaining batter. Serve with the date butter syrup.