Tahini-swirled banana skillet pancake

Tahini-Swirled Banana Bread Skillet Pancake with Minced Date Syrup, Labneh Drizzle & Salted Pistachios

Robert Meyers-Lussier

Serves 4

Part Dutch baby, part banana bread, all done in a single cast-iron skillet. The batter is enriched with mashed ripe banana and a little brown sugar for that banana bread sweetness, then swirled with tahini right before it goes into the oven. It puffs dramatically, collapses gently, and gets sliced into wedges — golden-edged and custardy in the center. A minced date syrup (silan with real Medjool dates) deepens the date flavor beyond what syrup alone can deliver, and a bright labneh drizzle cuts through the richness with cool, tangy contrast. The salted pistachios provide color and crunch. This is a Middle Eastern–inflected breakfast that takes 25 minutes, start to finish — but the minced date syrup can be made days ahead.

Ingredients

Skillet Pancake

3 large eggs

½ cup (120 ml) whole milk

1 medium very ripe banana, mashed (about ⅓ cup / 80 g)

1 teaspoon vanilla extract

¾ cup (95 g) all-purpose flour

2 tablespoons (25 g) light brown sugar

¼ teaspoon kosher salt

¼ teaspoon ground cinnamon

2 tablespoons (30 g) unsalted butter

Tahini Swirl

3 tablespoons (45 g) well-stirred tahini

1 tablespoon (15 ml) honey

Minced Date Syrup

3 tablespoons (45 ml) date syrup (silan)

2–3 Medjool dates, pitted and finely minced

1 teaspoon warm water, as needed

Labneh Drizzle

2 tablespoons labneh

1 teaspoon extra-virgin olive oil

1 teaspoon fresh lemon juice

Pinch of lemon zest (optional, but recommended)

Topping

3 tablespoons (25 g) shelled pistachios, roughly chopped

Flaky sea salt, for finishing

Method

1. Make the minced date syrup (can be done up to 2 weeks ahead): Warm the silan in a small saucepan over low heat. Add the minced Medjool dates and stir to combine. Cook gently for 2–3 minutes, until the dates soften into the syrup and the mixture is fragrant and deeply flavored. Remove from heat. If the mixture is too thick to drizzle, stir in 1 teaspoon warm water. Transfer to a jar and store refrigerated. Warm briefly before serving.
2. Preheat the oven to 425°F (220°C) with a 10-inch (25 cm) cast-iron skillet inside.
3. Make the batter: In a blender or large bowl, combine the eggs, milk, mashed banana, and vanilla. Blend (or whisk vigorously) until smooth. Add the flour, brown sugar, salt, and cinnamon. Blend or whisk until just combined — a few small lumps are fine.
4. Prepare the tahini swirl: Stir together the tahini and honey in a small bowl until loosened and pourable. If the mixture is too stiff, stir in 1 teaspoon of warm water.
5. Make the labneh drizzle: Whisk together the labneh, olive oil, lemon juice, and lemon zest (if using) in a small bowl until smooth and pourable — it should fall off a spoon in a thin, steady stream. Let sit at room temperature for 10 minutes before drizzling if it came straight from the fridge.
6. Bake: Carefully remove the hot skillet from the oven. Add the butter and swirl until melted and coating the bottom and sides. Immediately pour in the batter. Drizzle the tahini-honey mixture in a zigzag pattern over the surface. Use a knife tip or skewer to pull through the lines a few times to create a marbled swirl. Do not overmix.
7. Return the skillet to the oven and bake for 18 to 22 minutes, until the pancake is puffed, golden brown at the edges, and set in the center. It will puff dramatically in the oven and deflate slightly as it cools — this is expected.
8. Finish and serve: Drizzle the warm minced date syrup over the top first, then drizzle the labneh in a contrasting pattern. Scatter chopped pistachios over both drizzles and finish with a pinch of flaky sea salt. Slice into wedges and serve immediately from the skillet.

SERVE WITH

Mint tea or strong coffee. The labneh drizzle is now built in — no side dish needed.

NOTES

— The minced date syrup can be made up to 2 weeks ahead and stored in a sealed jar in the refrigerator. It will thicken as it sits — warm gently and add a few drops of water to restore drizzle consistency before serving.

— Date syrup (silan) is available at Middle Eastern grocery stores and increasingly at mainstream grocers near the honey or specialty syrups. It has a complex, toffee-like sweetness distinct from honey or maple syrup.

— For the labneh drizzle, let the labneh sit at room temperature for 10 minutes before mixing — cold labneh is harder to incorporate smoothly with the olive oil. Drizzle the dark minced date syrup first, then the pale labneh on top for maximum visual contrast.

— The banana should be very ripe — brown-spotted skin, easily mashed with a fork. Underripe banana will not blend smoothly and lacks the sweetness this recipe depends on.

— The tahini swirl will sink slightly during baking — this is normal. It creates pockets of nutty richness throughout the pancake.

SHOPPING LIST

Serves 4

9. Eggs, large (3)
10. Whole milk (½ cup / 120 ml)
11. Very ripe banana (1 medium)
12. Vanilla extract (1 teaspoon)
13. All-purpose flour (¾ cup / 95 g)
14. Light brown sugar (2 tablespoons / 25 g)
15. Ground cinnamon (¼ teaspoon)
16. Unsalted butter (2 tablespoons / 30 g)
17. Tahini (3 tablespoons / 45 g — well-stirred, not separated)
18. Honey (1 tablespoon / 15 ml)
19. Date syrup / silan (3 tablespoons / 45 ml)
20. Medjool dates (2–3, pitted)
21. Labneh (2 tablespoons)
22. Extra-virgin olive oil (1 teaspoon)
23. Fresh lemon (1, for juice and zest)
24. Shelled pistachios (3 tablespoons / 25 g)
25. Flaky sea salt (such as Maldon)
26. Kosher salt