Date and Ginger Pancakes with Apple Butter

Hi guys!


It's summertime, but raining in Switzerland and a pretty awful, cold day which is why I was looking for something comforting to eat today. The new winter issue of Donna Hay magazine came in very handy. It features a really nice spread with recipes containing ginger and as I love ginger, I decided on a recipe for date and ginger pancakes and apple butter (for lunch). 


Here is the recipe:


For the apple butter:


4 apples (Granny smith or any sour kind)
1/2 cup (110g) superfine sugar
1/4 cup (60ml) water
80g unsalted butter, softened
1/2 cup (80g) icing sugar


1) Peel and dice the apples. Place the water, sugar and apples in a saucepan and cook for 15-20 minutes or until softened.


2) Combine the butter and icing sugar in a bowl, strain in the apple mixture using a sieve to get rid of the pieces. Refrigerate until needed.


For the pancakes:


10 fresh dates
1/4 cup (60ml) boiling water
1 cup (150g) all-purpose flour
1/2 cup (110g) superfine sugar
1 teaspoon baking powder
1 tablespoon ground ginger
3 eggs, separated
1 cup (250ml) buttermilk


1) Chop the dates and place them in a bowl, pouring the boiling water over them. Let the mixture sit for 10 minutes, then purée it until smooth.


2) Place the flour, baking powder, sugar and ginger in a bowl and mix. Add the egg yolks and buttermilk and whisk to combine. In a separate bowl, whisk the eggwhites until soft peaks form. Gently fold the eggwhites through the batter.


3) Heat a large non-stick frying pan over medium heat. Cook 1/3 cup (80ml) of the mixture for 2-3 minutes each side or until golden and cooked through. Repeat with the remaining mixture.


4) To serve, drizzle the pancakes with honey and top with a piece of apple butter.


Serves 4-6 (Yield: ca. 24 pancakes)
© Copyright: Donna Hay magazine, June/ July 2012 Issue, inspired


I used a 1/4 cup (60ml) of batter for one pancake, which worked nicely. The yield refers to the amount using 1/4 cup. I also topped my pancakes with maple syrup instead of honey. 


Here is how mine turned out:

The pancakes are wonderfully thick and fluffy. The combination of sweet dates and spicy ground ginger definitely brightens up plain-old pancakes and adds a new and unexpected twist to an everyday basic. I especially like the slight hint of apple the butter takes on that complements date and ginger perfectly. It may not be the ideal summer recipe, but it certainly can turn a rainy day around!


Have fun trying!