• prep: 0 hr
• cook: 0 hr
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servings:

Martha uses scallions instead of the usual onions in these sweet-and-savory Saudi Arabian pancakes and adds yogurt and stewed fruit compote as an enticing garnish.

• 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

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