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.
Servings: 10 pieces
Ingredients
- 2 cups warm milk
- 2 cups flour
- 1 tablespoon yeast
- 2 tablespoons sugar
- 4 tablespoons rose water
- 1 teaspoon baking powder
Instructions
- In a blender add the flour, sugar, baking soda, 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.
- 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 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.
- 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.
- 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!
Notes
Notes:
- Allow your batter to rest for 10 minutes. If a test Atayef doesn't bubble, let it rest longer.
- If the bubbles in your test Atayef are few, thin out the batter. It should be thinner than pancake batter but not soupy. Add warm water gradually, testing until you achieve small, uniform bubbles.
- If your Atayef has small holes, your heat might be too high. Lower the temperature of your griddle slightly.
- If your bubbles are large and penetrate through the Atayef, your batter may have risen too much. Reblend it for 30 seconds to deflate it.
- When using a blender, pour liquid ingredients first to prevent dry ingredients from sticking to the blades.
Nutrition
Calories: 131kcal | Carbohydrates: 24g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 62mg | Potassium: 104mg | Fiber: 1g | Sugar: 5g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg