Tahini & sour cherry pancakes

• eggs↗6

  separated

• plain flour↗220g g
• baking powder↗2 tsp tsp
• milk↗270ml ml
• date molasses↗80g g

  plus 1 tbsp

• tahini↗150g g
• butter↗2 tbsp tbsp

  for frying

• sour cherries in syrup100g g
• pistachios↗50g g

  chopped

• clotted cream↗100g g

Step-by-step instructions

1. 1

   Whisk the egg yolks with the flour and baking powder in a large bowl, then gradually whisk in the milk and 1 tbsp of date molasses until smooth.

2. 2

   In a separate bowl, add the egg whites and a pinch of salt and whisk until soft peaks form. Mix the tahini with the remaining date molasses in a small bowl until combined.

3. 3

   Gently fold the whipped egg whites into the yolk mixture using a spatula.

4. 4

   Heat a little butter in a frying pan over medium heat. Pour in a ladleful of batter and cook until the edges look set, flip and cook for another minute or two.

5. 5

   Stack the pancakes on a plate and drizzle with the tahini-date syrup. Top with sour cherries, chopped pistachios and a dollop of clotted cream.