Method

Method: Batter

1. In a deep mixing bowl, pour all the batter ingredients together and whisk until to a liquid batter.
2. If you notice the batter is too thick, add water slowly until you have a thinner, liquid consistency.
3. Cover the bowl with a clean kitchen towel, place inside a microwave or a warm place and let it rest for 10-15 minutes.
4. Preheat a non-stick pan.
5. Once the pan is hot, pour ¼ cup batter into the pan, let it cook until you notice bubbles forming on the surface, it is no longer wet and the bottom is a light golden brown colour. Do not flip on the other side.
6. Remove and lay the pancakes bubble side up on a large plate or baking sheet, be careful not to stack them on top of each other as they will stick together.
7. You may want to cover the pancakes with a towel to keep them moist while you make the rest.

Method: Filling

1. Allow the pancakes to completely cool before filling.
2. Gently crush the nuts using a mortar and pestle or using your fingers until you form smaller pieces.
3. In a small bowl combine the filling ingredients together.
4. Put a small amount of nut mixture into the centre of a cool pancake.
5. Fold the pancake in half and pinch the sides firmly with your fingertips to seal. Wetting your fingers can help you get a tighter seal.
6. Place each pancake on a baking sheet side by side.
7. Preheat oven to 180 degrees.
8. Bake for 5 minutes on each side or until they are a crispy, golden-brown colour.
9. Remove from oven and drizzle with date syrup (optional) or some crushed nuts.