Iraqi-style pancakes with clotted cream and Basra date syrup: a recipe from Iraqi chef Philip Juma

This Iraqi-style recipe is inspired by classic dessert Kahi and Gaymer, which is a pastry topped with thick, buffalo milk cream. Instead of pastry, this version uses pancakes, which are light and fluffy as a result of the high baking powder content.

Ingredients (Serves 4)

200g plain flour

25 g caster sugar

25g milk powder

12g baking powder

5g table salt

240ml milk (full fat)

2 eggs

60g butter (melted)

Basra Date syrup (as much as you like)

1 tbls clotted cream

Method

Mix together all the dry ingredients and sift through a sieve into a large mixing bowl.

In a large mixing bowl, whisk the eggs and milk together. Gradually add dry mix and keep whisking until your batter comes together.

Tip: Don’t overmix! Mix the batter just enough to hydrate the dry ingredients, then stop.

Pour your melted butter into the batter and gently stir to incorporate.

With a dry, non-stick pan, on a medium heat, spoon your pancake mix to your desired size. Do not move them once on the pan. Let the heat do with work and after a few minutes, you will see small bubbles forming on the surface, at this point – flip! Continue cooking until they are golden brown.

Pile 3-5 pancakes on a plate and pour the Basra date syrup all over them. Finish with a quenelle of clotted cream and devour while warm!

Philip Juma is the founder of Juma Kitchen. Follow him on Twitter @PhilipJuma and @JumaKitchen. Find more of his recipes for the Evening Standard here.