Middle-Eastern Pancakes (Atayif)

Atayif are an easy-to-make Middle-Eastern Pancake with a golden exterior soft to the touch. The pancake is filled with a sweet creamy center that create the perfect texture for your palate.

To top it all off, it is drizzled with an aromatic simple syrup that brings all the wonderful flavors together perfectly! You can even drizzle with honey or maple syrup instead and still get the same wonderful sweet affect!

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Middle-Eastern Pancakes (Atayif) are a very popular dessert option. They are served in a few different ways across the Middle East and in Arab communities around the world. You’ll want to save this recipe!

I know in my household Middle-Eastern Pancakes (Atayif) are a definite favorite when it comes to Middle-Eastern desserts. I love them because not only are they yummy, but so easy to prepare. You can whip up a batch in no time. My husband and kids love them because they’re tasty and light. I swear you could eat a dozen in one sitting and still have room for more 😂!

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5 Reasons to Put this Middle-Eastern Pancakes (Atayif) Recipe on Your Dessert List Rotation

1. It’s easy to make because the steps are clear and requires only a few ingredients.
2. Depending on the batch, it’s not time-consuming.
3. A definite kid-friendly and kid-approved dessert that is actually fun to have them make with you!
4. Marries well with so many fillings or toppings from ashta to Nutella to fruits, nuts, and syrups.
5. It can be served in a few creative and unique ways making it great for general or special occasions.

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Traditional Middle-Eastern Pancakes (Atayif)

In its earliest forms, atayif (also spelled atayef, katayef, qatayef, and ataif) is served in what is known as asafiri form. This means that the dough is made in pancake form, usually mini pancakes. Then, it is filled with a sweet cream called ashta and dipped in crushed pistachios. Finally, before serving you sprinkle some simple syrup (ater) on it for a hint of sweetness and aromatic flavors.

Another traditional form atayef is served in is fried. The pancakes are made larger. Then, you add the filling- ashta, walnut mix, or other fillings- to the center. Next, you fold it over and pinch the edges together to ensure it fully closes.

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You preheat frying oil and you drop the atayef in and deep fry them until golden brown on each side. When you remove them from the oil, you immediately dip them into the simple syrup and move to a colander. Let them drain excess oils and syrup. Serve warm or cooled, either way: YUM!

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Serving Atayif

As I mentioned before, I love how versatile atayif are in terms of presentation and flavors. What I mean is simply you can serve them in many different ways. You can change up fillings and toppings varying from but not limited to:

• Sweet Clotted Cream (ashta)
• Walnut Mix- walnuts crushed with sugar and mixed with some blossom water
• Pistachio Mix- same as walnut mix just substitute pistachios
• Nutella
• Biscoff Cream
• Fruits of choice
• Jams or Jellies

Atayef is also very fun to play around with when serving. You can serve it in asafiri form as I did (as seen in pictures above). Furthermore, you can fry it up and serve it as I described before.

Also, you can prepare them larger, fill, and fold and not fry them. Just serve them as is but folded over in larger pieces! Another fun way is to layer it kind of like a lasagna. You drizzle syrup at the bottom of a glass Pyrex pan.

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Add a layer of the pancakes, then a layer of ashta, sprinkle some walnut mix or maybe a layer of fruit onto the ashta. Then, another layer of the pancakes and drizzle some syrup. Repeat until the pan is full. Slice into it and serve! It’ll be a showstopper!

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Ingredients

• 2 cups cold milk⁣⁣⁣⁣⁣
• 2 cups flour
• 1 tablespoon yeast
• ½ teaspoon baking powder
• 2 tablespoons sugar
• 4 tablespoons rose water

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How to Make

1. In a blender add the flour, sugar, yeast, rose water and 2 cups of milk. Blend the batter for smoothest results or you can use an immersion blender. Allow the mixture to rest for about 10 minutes. ⁣⁣⁣⁣⁣
2. Add the mixture to a bottle or measuring up with a pour feature (I used a bottle of honey) to make it easier when pouring onto skillet. ⁣⁣⁣⁣⁣
3. Place a flat pan on high heat for a about 3-4 minutes then lower to medium-low heat.  Pour pancake mixture in pan to form circular pancakes.  Once the bubbles disappear, remove the pancake and place on paper tower. ⁣⁣⁣⁣
4. Once you feel the pan is too hot as you’re making them, you can lower the heat to low. ⁣
5. Place the finished pancakes on to a plate lined with paper towel and cover them with a kitchen towel so they remain moist. Once you finish the full batter you begin to assemble the atayif. 
6. Fold the pancake in half and pinch closed half way, leaving an opening to add in the sweet cream (ashta). Then dip the ashta in ground pistachio. Eat right away or refrigerate to enjoy later. Drizzle simple syrup and enjoy!

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Other Enjoyable Dessert Options

• Sweet Clotted Cream (Ashta)
• Simple Syrup (Ater)
• Three-Ingredient Oreo Ice Cream Cake
• Satisfying Fruit Salad
• Pan-Fried Honey Cinnamon Bananas
• Easy One-Bowl Banana Bread
• Six-Ingredient Creamy Chocolate Fudgsicles
• Chocolate Coffee Avocado Pudding
• Strawberry Cheesecake Roll
• Low-Carb Turmeric Cake- Sfuf

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