Middle-Eastern Style Pancake (Atayef)
A staple and delicious middle-eastern treat all year round. This cheese stuffed version is light, creamy and mouth-watering. Dipped in crushed pistachio and served with a drizzle of simple syrup. So satisfying and so fancy on your table!
Ingredients
Pancake (Atayef)
- 1½ cup flour
- 1/2 cup semolina
- 1/2 tsp instant yeast
- 1 tsp baking powder
- 2 tbsp sugar
- 1/4 tsp salt
- 3½ cups warm water ( not hot)
Simple Syrup
- 2 cups granulated sugar
- 1 cup water
- 1 tbsp lemon juice
- 1 lemon slice
- 1 tbsp orange blossom water
Filling
- 1½ cup whole milk ricotta cheese
- 1/2 cup fresh mozzarella cheese
Instructions
- In a large blender, place and combine all the dry ingredients; flour, semolina, yeast, baking powder, salt and sugar.
- Add the water and blend well.
- The consistency should be thinner than pancake batter.
- Cover the mixture with a kitchen towel and let it sit for 30 to 35 minutes.
- In the meantime, prepare the simple syrup and filling. (As attached)
- After the resting time and before cooking, mix the batter with a spoon or whisk.
- Heat a non-stick pan over medium-low heat. Pour 2 tablespoons of the batter in the middle of the pan. Bubbles will start to form all over the top, do not touch at this stage until the top is no more shiny and bubbles dry out around 1 to 2 minutes. ( If bubbles are not forming all over the top, the batter might be a bit thick, just add a little more water, mix and continue cooking). Do not flip the pancake.
- Using a spatula, remove the pancake on a tray and cover with a kitchen towel to prevent them from drying out and to stay moist. Make sure to place them in one layer so they won't stick together while hot. Use parchment paper to place between the single layers if needed.
- Once cooled, fill each pancake with a heaping tablespoon of the filling and press the sides together halfway. Dip the open top in the crushed pistachios.
- Arrange on a platter and serve with a drizzle of simple syrup.
- Bon appetit!
Simple Syrup
- In a small saucepan over medium heat, combine the sugar, water and lemon juice. Add a slice of lemon and bring to a boil, lower the heat and let simmer for 8 to 10 minutes. Turn off heat, add the orange blossom water and allow to cool completely.
- Pour syrup in a jar and set aside.
Filling
- Mix ricotta cheese and fresh mozzarella cheese. Set aside.
Notes
These pancakes can be stored in the fridge in an air-tight container for up to 3 days. Just make sure to fill the pancakes immediately or within couple of hours after cooking for easy sealing as they might dry out and won’t seal properly.
This recipe is much lower in calories than the fried version.
