Date Pancakes Food
DATE PANCAKES
Martha uses scallions instead of the usual onions in these sweet-and-savory Saudi Arabian pancakes and adds yogurt and stewed fruit compote as an enticing garnish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 20
Number Of Ingredients 20
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.
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