Jacobs Pancake Battered Dates Food

PANCAKE BREAD

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Thoroughly grease a 9-by-5-inch loaf pan with nonstick spray, then line with parchment, leaving a 2-inch overhang on the 2 long sides of the pan. Grease the parchment with nonstick spray.
• Using the tines of a fork, smash the cinnamon, 1 tablespoon butter, 2 tablespoons flour, 2 tablespoons brown sugar and a pinch of salt together in a small bowl until combined and buttery clumps form. Set aside until ready to bake.
• Whisk together the baking soda, baking powder, remaining 2 cups flour and 1 teaspoon salt in a medium bowl until combined. Whisk together the sour cream, maple syrup and vanilla in a small bowl until completely combined and no lumps of sour cream remain. Beat the remaining 8 tablespoons butter in a large bowl with an electric mixer on medium-high speed until light and creamy, about 3 minutes. Gradually add the remaining 1 cup brown sugar and beat until light and fluffy, 3 minutes more. Add the eggs one at a time, beating until fully incorporated after each addition; continue to beat until the mixture is light and fluffy, about 1 minute more. Reduce the speed to low. Add the dry ingredients in 3 additions, alternating with the sour cream mixture in 2 additions, beginning and ending with the dry ingredients. Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle with the reserved crumb mixture.
• Bake until the top is brown and a tester inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer the pan to a wire rack and let the bread cool in the pan for 30 minutes. Run a paring knife around the sides to loosen and use the parchment overhang to carefully lift the bread out of the pan. Let sit on the rack until cooled, about 1 hour more. Serve with softened butter and a drizzle of maple syrup.

PANCAKE BATTER

Steps:

• Combine the flour, sugar, baking powder, baking soda and kosher salt in a mixing bowl. In another mixing bowl whisk together the buttermilk and eggs. Combine the two mixtures and whisk until smooth, some small lumps are acceptable. Then whisk in the olive oil.
• Keep refrigerated until ready for use.

JAKE'S BEER BATTER BUTTERMILK PANCAKE'S

Steps:

• Mix dry ingredients seperate from wet ingredients.
• Whisk eggs in large bowl, add buttermilk, beer, vanilla and last melted butter, whisk all together.
• Blend flour, and other dry ingredients together in large bowl.
• Slowly pour wet mix into dry mix and whisk together for approximately 2 minutes.
• Let stand for 15 minutes while pan is heating.
• Using 1/4 measuring cup pour on pan and cook like normal pancakes!
• Pancakes will be light and fluffy and very tasty!

DATE PANCAKES

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.