Caramelised Banana & Date Tahini Syrup Pancakes
Get Forkin' Flippin! This is how we do Pancake Day at the Farm. Doused in date tahini syrup and covered with caramelised bananas, these fluffy forkers won't leave you disappointed.

Serves 2-4
25 Mins Prep
30 Mins Cooking
Forkin’ Moderate
Ingredients
PANCAKE BATTER
220g Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
Pinch of Salt
60g Caster Sugar
2 Eggs
210ml Milk
1 tsp. Vanilla Paste (or extract)
1 tbsp. Olive Oil
50g Butter
CARAMELISED BANANAS
3 Bananas
50g Caster Sugar
2 tbsp. Water
50g Butter
DATE TAHINI SYRUP
200g Raw Tahini
100g Date Syrup
120ml Water
Method
PANCAKE BATTER
- To make the batter, mix the flour, baking powder, baking soda and salt in a bowl.
- In a separate bowl, mix the eggs, sugar, milk, vanilla and olive oil.
- Next, whisk in the flour mixture, until you have a thick smooth batter.
- Heat a knob of butter in a large, non-stick frying pan, over a medium heat. Pour a ladle of batter into the pan. Cook your pancakes on one side for about 1-2 mins or until lots of tiny bubbles start to appear and pop on the surface. Flip the pancakes over and cook for a further minute on the other side. Repeat until all the batter is used up.
CARAMALISED BANANAS
- In a frying pan, on a high heat, add the water and the sugar. Do not stir the mixture, but swirl the pan lightly. When the mixture starts to turn golden brown add the bananas and the butter.
- Cook on a low heat for 3-4 minutes. Set to one side, until ready to serve.
DATE TAHINI SYRUP
- Mix all the ingredients together with a whisk until smooth.
SERVING
- Serve your pancakes stacked up on a plate with a heft drizzle of date tahini syrup, caramelised bananas and any other seasonal fruits you have in your fridge! Forkin’ Enjoy!