Whisk the egg yolks with the flour and baking powder in a large bowl, then gradually whisk in the milk and 1 tbsp of date molasses until smooth.

In a separate bowl, add the egg whites and a pinch of salt and whisk until soft peaks form. Mix the tahini with the remaining date molasses in a small bowl until combined.

Gently fold the whipped egg whites into the yolk mixture using a spatula.

Heat a little butter in a frying pan over medium heat. Pour in a ladleful of batter and cook until the edges look set, flip and cook for another minute or two.

Stack the pancakes on a plate and drizzle with the tahini-date syrup. Top with sour cherries, chopped pistachios and a dollop of clotted cream.