Ingredients
6 dried California apricots, diced
6 dried pears, diced
4 pitted prunes, diced
4 dried Calimyrna figs, diced
1/4 cup golden raisins
3 strips lemon zest
1 cinnamon stick
12 dates, pitted and chopped
1 cup hot water, plus 1/2 cup lukewarm water
1 teaspoon active dry yeast
2 large eggs, lightly beaten
2 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Pinch of saffron threads
1 cup finely chopped scallions, plus more for garnish
Kosher salt and freshly ground pepper
3 tablespoons safflower oil
Plain whole-milk Greek yogurt, for serving
Preparation
Make the stewed dried fruit: Place apricots, pears, prunes, figs, raisins, lemon zest, and cinnamon in a medium saucepan with 2 cups water. Bring to a boil, then reduce to a simmer. Cook until liquid is reduced by about half, about 10 minutes. Serve warm or at room temperature.
Make the pancakes: Place dates in a glass measuring cup and add hot water; let stand for 15 minutes. Using an immersion blender or a food processor, puree until some small pieces remain.
In a bowl, sprinkle yeast over lukewarm water; let stand 5 minutes. Add date puree along with eggs.
Whisk together flour, baking powder, ginger, cinnamon, saffron, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add date mixture, mixing until well combined. Let rest 20 minutes.
Heat 1 tablespoon oil in a nonstick skillet over medium-high. Using a 2-tablespoon ice cream scoop, drop batter into skillet. Use an offset spatula to spread batter out into 2 1/2-inch rounds, and cook, turning once, until golden brown, about 2 minutes per side. Repeat process with remaining 2 tablespoons oil and batter. Serve pancakes with yogurt, stewed fruit, and a sprinkling of scallions.
