Ataif Arab Filled Pancakes Recipe

Ingredients for Ataif Arab Filled Pancakes

• Active Dry Yeast
• See above; total 2 cups
• 1 1/2 cups granulated sugar (for syrup)
• All Purpose Flour
• 1/4 cup fresh lemon juice
• 2 tablespoons rose water
• Vegetable Oil
• Walnuts
• Ground Cinnamon

How to Make Ataif Arab Filled Pancakes

1. In a small bowl, dissolve the yeast and 2 tablespoons of sugar in 1/2 cup of warm water. Let stand for 10 minutes until frothy.
2. In a large bowl, whisk together the flour and remaining 1 1/2 cups of warm water. Gradually add the yeast mixture, whisking until a smooth, lump-free batter forms.
3. Cover the bowl with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
4. While the batter rises, prepare the syrup: In a saucepan, combine 1 1/2 cups sugar, 1/4 cup lemon juice, and 1 cup of water.
5. Bring the syrup to a boil over medium heat, then reduce heat and simmer for 10 minutes.
6. Stir in the rose water and simmer for another 30 seconds.
7. Remove from heat and let cool completely.
8. Heat a lightly oiled skillet or griddle over medium heat.
9. Pour 1/4 cup of batter onto the hot surface for each pancake. Cook for 2-3 minutes per side, or until lightly golden and small holes appear on the surface. Do not flip.
10. Transfer the pancakes to a plate.
11. Place a heaping tablespoon of your desired filling in the center of each pancake.
12. Fold the pancakes in half and gently pinch the edges to seal in the filling.
13. In a deep saucepan or pot, heat about 2 inches of vegetable oil to 350°F (175°C).
14. Carefully fry the filled pancakes a few at a time, until golden brown and crispy (about 2-3 minutes per side).
15. Remove the pancakes with a slotted spoon and drain on paper towels.
16. Immediately dip the warm Ataif into the cooled rose syrup, ensuring they are fully coated.
17. Pour any remaining syrup over the top. Serve warm or cold, and enjoy your delicious treat!