Jacob'S Pancake-Battered Dates – a delicious recipe with vegetable oil, milk, egg, butter, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
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.
324
kcal
Calories
12
g
Fat
43
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: vegetable oil for frying, 1 1/4 cups milk, 1 egg, 2 1/2 tablespoons butter, melted, and more.
Yes, Jacob'S Pancake-Battered Dates falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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