Middle-Eastern Pancakes (Atayif)
An easy take on pancakes the middle-eastern way! Stuffed in sweet fluffy cream also knows as ashta then dipped in warm simple syrup.
a definite favorite when it comes to Middle-Eastern desserts!
White Scribbled Underline
In a blender add the flour, sugar, baking soda, yeast, rose water and milk.
Blend the batter for smoothest results.
Allow the mixture to rest for about 10 minutes.
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.
Place a flat pan on high heat for a few minutes then lower to medium-low heat.
Once the bubbles disappear, remove the pancake and place on paper tower.
Pour pancake mixture in pan to form circular pancakes.
Once you feel the pan is too hot as you’re making them, you can lower the heat to low.
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.
Cream Section Separator
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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