Date Pancakes

Name: Date Pancakes
Ingredients: 6 dried California apricots, diced; 6 dried pears, diced; 4 pitted prunes, diced; 4 dried Calimyrna figs, diced; 0.25 cup golden raisins; 3 strips lemon zest; 1 cinnamon stick; 12 dates, pitted and chopped; 1 cup hot water, plus ½ cup lukewarm water; 1 teaspoon active dry yeast; 2 large eggs, lightly beaten; 2.5 cups unbleached all-purpose flour; 1 teaspoon baking powder; 0.5 teaspoon ground ginger; 0.5 teaspoon ground cinnamon; Pinch of saffron threads; 1 cup finely chopped scallions, plus more for garnish; Kosher salt and freshly ground pepper; 3 tablespoons safflower oil; Plain whole-milk Greek yogurt, for serving

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By

Martha Stewart Test Kitchen

Updated on April 28, 2020

Yield:

20

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.

Ingredients

For the Stewed Dried Fruit

6 dried California apricots, diced
6 dried pears, diced
4 pitted prunes, diced
4 dried Calimyrna figs, diced
¼ cup golden raisins
3 strips lemon zest
1 cinnamon stick

For the Pancakes

12 dates, pitted and chopped
1 cup hot water, plus ½ cup lukewarm water
1 teaspoon active dry yeast
2 large eggs, lightly beaten
2 ½ cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon ground ginger
½ teaspoon ground cinnamon
Pinch of saffron threads
1 cup finely chopped scallions, plus more for garnish
Kosher salt and freshly ground pepper
3 tablespoons safflower oil
Plain whole-milk Greek yogurt, for serving

Directions

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.