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
- 2 cups warm milk
- 2 cups flour
- 1 tablespoon yeast
- 2 tablespoons sugar
- 4 tablespoons rose water
- 1 teaspoon baking powder
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!
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