Middle Eastern Atayef Pancakes

Atayef Pancakes are thin lacy stuffed Arabian pancakes. One thing that makes these pancakes different is that they’re only cooked on one side leaving the other side fluffy and covered with bubbles. This process allows the flavours of the filling to infuse into the Atayef. Atayef Pancakes are usually eaten during Ramadan, which is a month of fasting in the Islamic Calendar. The Atayef Asafiri on the other hand, are soft, velvety and filled with a luscious cream. The cream is then topped with ground pistachios for a touch of colour and nuttiness. Once the Atayef has cooled down they’ll soften, making it easier to fold and seal them after the filling has been added. It is also recommended that they are eaten on the day they are made. Fall in love with these Atayef Pancakes and let us know what you think in the comments below. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

Serves: 24 - 28

Prep: 1 hour 5 minutes

Cook: 25 minutes

Ingredients

Ingredients

2 ½ cups flour, sifted
7g sachet dry yeast
pinch of salt
1 tsp baking soda

Walnut Filling

½ cup walnuts, chopped
1 tbs Natvia
1 tsp rose water

Ricotta Filling

½ cup ricotta
1 tbs Natvia
1 tsp rose water/sweet orange water

Syrup

¼ cup Natvia
¾ cup water
¼ tsp xanthum gum
1 tsp rose water
¼ cup Pistachios, chopped

Method

Combine the flour, yeast and salt in a large mixing bowl. Gradually whisk 3 cups of water in the bowl until combined. Whisk in the baking soda. Cover and stand for 45 mins-1 hour. The mixture should be frothy.
While waiting for the batter make the fillings by combining all the ingredients in a bowl.
Whisk in ¼ more water and heat the frying pan to medium heat, greasing with a little butter. Pour in ¼ cup worth of batter and cook until bubbles dot the surface completely and the surface in between is matte, with no wet shiny parts left. Place onto a clean tea towel and rest for 1-2 minutes. While still warm place 1 teaspoon worth of either filling in the middle and then gently press the edges together to seal.
Prepare the syrup by combining all the ingredients except the xanthum gum in a small saucepan and bring to boil. Remove from heat and whisk through the xanthum gum until dissolved. Whisk well and set aside, keeping it warm,
Either deep fry or bake the pancakes.
If deep frying fill a saucepan with 2 lt oil and bring to 180C. Fry until golden brown, remove, shake of excess oil and then dip in the syrup before setting on a piece of baking paper. Sprinkle with pistachios to serve
If baking the pancakes, preheat an oven to 200C. Place the pancakes on a baking paper lined tray and brush lightly with vegetable oil. Bake for 10 minutes
Serve with syrup and pistachios sprinkled over the top