Chefs Frank McWilliams and Rebecca Hartley present this delicious dessert
Whisk water, yeast and sugar together in a mixing bowl.
Leave to froth approx 10 minutes.
Whisk in the flour gradually until a viscous batter is achieved.
Cover and set aside to rise in a warm place.
Heat the pan and add the clarified butter.
When it starts to smoke, add a ladle of batter and spread out to a round shape with a palette knife.
Place the dates in the cooking pancake cut side up.
Lift one edge of pancake to check for colour.
When golden, flip over and reduce heat.
Cook for a further two to three minutes and remove from pan directly into a bath of syrup.
Bring all the liquids and sugar to the boil, add spices and simmer for 20 minutes or until the syrup is slightly thick when cooled on a saucer.
Hang the yoghurt in a strainer with a clean cloth over a receptacle in order to drain off the excess liquid for at least two hours.
Stir the honey through the yoghurt.
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