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Jacob's Pancake-Battered Dates

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"Delicious dates covered in a pancake batter for dessert. I made it up myself and would only recommend eating up to 10. 6 = one of your 5-a-day! You can use your favorite pancake batter. Serve drizzled with syrup or melted chocolate."
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15 m servings 88 cals
Original recipe yields 50 servings (50 dates)

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  • Prep

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  • Ready In

  1. Heat a small nonstick skillet on medium-high heat and add enough oil so a date can just float in it.
  2. Whisk milk, egg, and melted butter together in a large bowl. Combine all-purpose flour, baking powder, sugar, and salt in a second bowl. Whisk flour mixture into milk mixture to make a pancake batter.
  3. Test if oil is hot enough by adding a drop of batter to the oil: batter should rise to the top and bubble around the sides, browning within 5 to 10 seconds.
  4. Dip 3 to 4 dates in the pancake batter until evenly covered and carefully place into the hot oil. Wait a few seconds for them to start browning, turning occasionally so they fry evenly. Fry until golden brown, but not burnt, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining dates and batter.


  • Cook's Note:
  • You can fry the dates in extra virgin olive oil, vegetable oil, or rapeseed oil.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving: 88 calories; 5.3 g fat; 10.2 g carbohydrates; 0.9 g protein; 6 mg cholesterol; 45 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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