Ingredients for Middle Eastern Pancakes Ataif
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How to Make Middle Eastern Pancakes Ataif
- In a mixing bowl, whisk together 2 large eggs and 1 large egg yolk until light and frothy.
- Add 1/2 cup granulated sugar and beat until well combined and the sugar dissolves.
- Stir in 1 tablespoon lemon zest, 1/4 cup finely ground walnuts, 1 cup all-purpose flour, and 1 tablespoon brandy. Mix until just combined.
- Gently fold in 2 ounces (57g) of melted unsalted butter.
- Melt 1 teaspoon of unsalted butter in a lightly oiled non-stick skillet over medium heat.
- Pour 2 tablespoons of batter onto the hot skillet for each pancake.
- Cook until golden brown on one side, about 2-3 minutes. Flip and cook the other side until golden brown, about 1-2 minutes.
- As each pancake is cooked, immediately immerse it in a mixture of 1/2 cup honey and 1/4 cup warm water.
- Remove the pancakes from the honey syrup and arrange them on a serving plate.
- Sprinkle generously with chopped walnuts and cinnamon.
- Let cool for 2 minutes.
- Top each pancake with a generous dollop of Kaymak cream (or double cream).
- Serve immediately and enjoy! Serves 4.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
384g
Fat
55g
Carbs
35g
