#DaliasKitchen | Arabian Inspired Pancakes
Dalia Dogmoch Soubra hits the sweet spot with delicious pancake recipes that take cues from Arabia
Date and Pomegranate Pancakes
Makes: 12-14 pancakes
Cook time: 20 minutes
1 ¾ cup milk
1 ½ tbsp white vinegar
2 tsp lemon juice
2 cups self raising flour
¼ cup castor sugar
½ tsp baking powder
½ tsp salt
2 eggs, beaten
2 tbsp melted butter, plus more for cooking
1 cup pitted dates, chopped
½ cup pomegranate seeds
Combine the milk, vinegar and lemon juice and let it stand until curdled, about 10-15 minutes.
In a bowl, sift together the flour, sugar, baking powder and salt.
When the milk has curdled add the beaten egg. Add the wet ingredients to the dry ones and stir lightly. Add the melted butter and stir until just combined. Fold in the dates.
Heat a large sauté pan over medium heat and coat with a bit of melted butter. Scoop approximately a quarter cup of batter into the pan and cook until the underside is golden brown and the top marked with bubbles, about two minutes. Flip and cook until the underside is golden.
Serve the pancakes hot with a sprinkle of pomegranates and swirl of molasses or honey.
Cocoa Pancakes with whipped labneh and strawberries
Makes: 12-14 pancakes
Cook time: 20 minutes
1 ¾ cup milk
1 ½ tbsp white vinegar
2 tsp lemon juice
2 cups self-raising flour
3 tbsp cocoa powder
¼ cup castor sugar
½ tsp baking powder
½ tsp salt
2 eggs, beaten
2 tbsp melted butter, plus more for cooking
1 cup labneh
3 tbsp honey
1 cup stemmed and sliced strawberries
Combine the milk, vinegar and lemon juice and let it stand until curdled, approximately 10-15 minutes.
In a bowl, sift together the flour, cocoa, sugar, baking powder and salt.
When the milk has curdled add the beaten egg. Add the wet ingredients to the dry ones and stir lightly. Add the melted butter and stir until just combined.
Heat a large sauté pan over medium heat. Coat the pan with a bit of melted butter. Scoop approximately ¼ cup of the batter into the pan and cook until the underside is golden brown and the top marked with bubbles, approximately two minutes. Flip and cook until the underside is golden.
Whip the labneh with the honey and Serve the pancakes with the strawberries. Enjoy!
Oat, Banana and Blackberry Pancakes
Makes: 12-14 pancakes
Cook time: 20 minutes
1 cups oats
1 cup flour
¼ cup caster sugar
1 tsp. baking powder
½ tsp salt
1 ½ cups milk
2 eggs, beaten
2 tbsp butter, melted, plus more for cooking the pancakes
2 bananas, thinly sliced
2 cups blackberries
3 tbsp honey
In a bowl, combine together the oats, flour, sugar, baking powder and salt.
Add the milk has curdled add the beaten eggs. Add the wet ingredients to the dry ones and stir lightly. Add the melted butter and half the bananas and stir until just combined.
Heat a large sauté pan over medium heat. Coat the pan with a bit of melted butter. Scoop approximately ¼ cup of the batter into the pan and cook until the underside is golden brown and the top marked with bubbles, approximately two minutes. Flip and cook until the underside is golden.
Top with the remaining bananas, blackberries and Serve the pancakes with a generous swirl of honey. Delicious!
Photography: Ethan Mann. Dalia wears: Shirt, Dhs2,455 at Stylebop. Photographed at Cocoville, jumeirah