Atayef are Middle Eastern pancakes filled with cardamon and rose infused cream. I like to add pistachios and syrup – they’ll not only taste great but also look lovely on a table amongst other desserts. They’re a perfect treat for the month of Ramadan, although you can make them any time of year!
Makes 25 atayef
1 cup plain flour
1/4 semolina flour
1/4 tsp active dry yeast
1/2 tsp baking powder
1 tbsp coconut sugar
1 tbsp sunflower oil
1 1/2 cups warm water
3 cups double cream
1 tsp ground cardamon
3/4 cup pistachios, ground or crushed
1 tsp rose syrup
In a bowl, mix together the flour, semolina, yeast, baking powder, and sugar. Pour in oil and water and whisk to form a thin batter. Allow the batter to rest for 10 minutes.
Heat a non-stick pan over medium heat and add 1 tbsp of batter to the centre. You should see bubbles form around the edges and then spread to the entire surface. Once your atayef are done cooking and the bottom has browned evenly, transfer to a clean kitchen towel and cover to keep in moisture.
In a separate bowl, mix together double cream, rose syrup and ground cardamon. To stuff, fold the atayef in a half circle and pinch along the sides, stopping halfway. Use a tsp to stuff the cream mixture into the opening, then dipping atayef into pistachios.
Serve with a drizzle of maple or vanilla syrup!