Weekend pancakes with date butter syrup

Simple Too, p. 33

This is a much-loved recipe used in our London delis. Once made, these fluffy pancakes keep well in the fridge for up to 3 days (or longer in the freezer), ready to be reheated in the toaster or in a dry pan on the stove. That’s why we suggest making a pretty big batch at the weekend to eat throughout the week. (Having said that, Yotam’s two growing boys would protest noisily if they weren’t served all 22 pancakes on the Sunday morning.) If you don’t have buttermilk, make your own by adding 25ml of lemon juice or white wine vinegar to 325ml of whole milk and setting aside for 15 minutes to curdle.