Pancakes Recipe

Mix dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda and salt until evenly combined.

Mix wet ingredients

In a separate bowl whisk the buttermilk, egg, melted butter and vanilla extract until smooth.

Combine

Pour the wet ingredients into the dry ingredients. Gently stir with a spatula just until combined; a few small lumps are fine. Do not overmix or pancakes will be tough. Let the batter rest 5 minutes while you heat the pan.

Cook pancakes

Heat a large nonstick skillet or griddle over medium heat and brush with a little olive oil or butter. For each pancake, pour about 1/4 cup batter onto the skillet. Cook until bubbles form on the surface and edges look set, 2–3 minutes. Flip and cook until golden and cooked through, another 1–2 minutes. Transfer cooked pancakes to a warm plate and keep loosely covered while you cook remaining batter.

Warm falafel and beef

If your falafel are cold, warm them in a 350°F (175°C) oven for 5–7 minutes or reheat briefly in a skillet until heated through. Gently warm the shredded BBQ beef in a small saucepan over low heat until just warm; add a splash of water if it seems dry.

Prepare vegetables and yogurt

Slice the tomato thinly. Toss arugula (or mixed greens) with a pinch of salt, pepper and a drizzle of olive oil if desired. Stir the date syrup into the yogurt (or dollop yogurt and drizzle syrup on top) to create a slightly sweet tangy sauce.

Assemble pancakes

Place a pancake on a plate. Spread about 1 tablespoon of the sweet chutney over the pancake, then add a spoonful (about 2 tablespoons) of warm BBQ beef. Top with 1–2 falafel, a few slices of tomato, a small handful of arugula, some chopped mint and a sprinkle of sliced scallions. Drizzle a tablespoon of the date-yogurt over the top and finish with crushed pistachios. Season with salt and pepper to taste.

Serve

Stack pancakes layered with fillings if you like (2–3 high), or serve as open sandwiches. Serve immediately while warm. Leftover components can be stored separately in the refrigerator for up to 2 days.