This Middle-Eastern favourite is bound to be loved by every member of the family!
Just in case we thought pancakes couldn't get any better, wellness blogger Katie Lolas has shared her secret family recipe for stuffed pancakes - but don't let the name fool you - your tummy will be ok to go back for seconds!
The Sydney-based meal prep queen took to Instagram to share her mother's recipe of Atayaf - also known as stuffed pancaked, which can be filled with anything from crushed pistachios, to walnuts - topped with a rosewater-scented sugar syrup.
Katie's mum, who hails from Jordan, shares her take on the traditional Arab dessert - opting to fill it with a sweetened mix of cheese and cinnamon.
"These Arab-style pancakes are stuffed with a combination of ricotta, mozzarella, cinnamon, sugar and are SO good for the soul," Katie began her post.
"I grew up enjoying these on special occasions and I’m super excited to share my mum’s recipe with you. They are actually quite easy to make and they’re always a hit with guests if you’re entertaining!"
She had us at more than one cheese and sugar - checkout the full recipe below!
- 2 cups self-raising flour
- 1 cup semolina
- 1 tbsp vanilla essence
- 3 tbsp sugar
- 3.5 cups of water
- 500g traditional ricotta
- 2 cups of mozzarella cheese
- 1 tsp cinnamon
- 2 tbsp sugar
- 17 tsp butter
- Honey (optional)
- Sugar Syrup (optional)
- 2 cups sugar
- 1 cup water
- 2 tbsp lemon juice
- 1 tsp rosewater (optional)
Preheat oven to 180°C. Place all pancake ingredients in a bowl and mix well. The mixture should be similar to a runnier pancake batter.
Heat a non-stick pan to medium-low heat. Pour ¼ cup batter onto the pan and cook until they begin to bubble. Once there is no more shiny raw batter remove the pancake and place aside on a tea towel to cool slightly. Repeat until all batter has been cooked. Do not flip atayef.
Add all the filling ingredients to a bowl and mix until well combined, breaking upn the ricotta into small pieces.
Once Atayef have cooled, place 2-3 tbsp of the filling in the middle, fold into a half-moon shape and pinch the sides together to seal shut. Repeat until all atayef have been filled.
Place Atayef on a lined baking tray, place 1 tbsp of butter on top each and bake for 15-17 mins or until the butter and cheese has melted.
- Serve with a drizzle of honey or dip them into hot sugar syrup for 20 seconds before enjoying..
- To make sugar syrup: place the sugar, water and lemon juice in a pot, bring to a boil. Lower the heat and simmer for 5 minutes. Turn off the heat and add the rosewater if using. Set aside.
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