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

Not your average Shrove Tuesday indulgence
These pancakes are inspired by Iraqi classic dessert Kahi and Gayme.
Philip Juma
Philip Juma28 February 2017

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.

Pancake paraphernalia - in pictures

1/8

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!

Basra date syrup brings Iraqi flavor to traditional Shrove Tuesday pancakes.
Philip Juma

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.

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