Atayef or pancakes are usually associated in Lebanon and the Middle East with the Muslims’ celebrations for the holy month of Ramadan. I remember back home, the stalls that the sweet shop owners used to set up in front of their shops with the pancake makers competing with each other as to who would make the best and the freshest. It stuck in my mind watching the small bubbles drying out very quickly, leaving small holes and that is what I call today a perfect pancake.

Pancakes are also eaten all year round and by everybody. They are also versatile, you can fill them with Ashta (Lebanese clotted cream – see recipe), a walnut mixture or even cheese. One important thing to observe is that these pancakes should be cooked on one side only.

Atayef (Pancakes)

Makes about 10 (10cm/ 4 inches diameter)

Ingredients.

• 200 g/ 7 oz plain flour
• 1 tbsp fine semolina
• Pinch of salt
• 1 tsp fast acting yeast
• ¼ tsp baking powder
• 1tbsp sugar
• 225 ml – 250 ml / 7 to 8fl oz warmish water
• ¼ tsp of each orange blossom and rose water
• A dab of flavourless oil

You also need a shallow non-stick, frying or pancake pan with a thick-base

Method

1. Sift the flour into a medium-sized mixing bowl or food processor, then mix in the dry ingredients. Gradually, tip in the water along with the orange blossom and rose water, mixing continuously until well combined and the batter becomes smooth with no lumps. The consistency should be similar to that of single cream. Cover and let it rest for an hour in a warm place, by which time the batter should rise and its surface is bubbly. Meanwhile you can proceed with making your preferred filling and the Ater / sugar syrup (See recipes).
2. When the batter is ready, grease your pan with a very little vegetable oil and pre-heat it for about 5 – 7 minutes on a stove switched on medium to high. It is important that the pan should be very hot before cooking the pancakes.
3. Next, stir the batter with a spoon and mix well, then take 3 tbsp in a small ladle and pour it in circular movements into the hot pan. This will make a pancake of about 10cm/ 4 inches diameter. You can make them smaller or larger, the main thing is to measure the amount in advance and tip it in all at once. As soon as the batter touches the pan, you will see the bubbles drying out quickly, it takes about a minute or a little over until the top is dry and the bottom is slightly browned. As mentioned above Atayef/ pancakes are never cooked on both sides. Remove onto a tea towel folded in half and cover. Repeat the same process until the batter is finished.

Atayef bil Ashtah (Pancakes filled with Clotted Cream)

I think they are the most elegant and attractive to present. The green pistachio nuts against the white cream decorated with the red candied rose petals, make the pancakes quite tempting.

Makes 10 (10 cm/ 4 inches diameter)

Ingredients

1 quantity of Atayef /Pancakes (see recipe above)

For the filling

• ½ quantity Ashta / clotted cream filling (see recipe)

You also need

• 1 quantity of Ater / sugar syrup (see recipe)

To decorate

• 20g / ¾ oz coarsely ground pistachio nuts
• Candied rose petals (optional)

Method

1. Prepare Atayef/ pancakes as described above. Do likewise with the Ater/ sugar syrup and the Ashtah (see recipes).
2. When the pancakes have cooled, take one and put it in your hand, brown side down then pinch the edges pressing tightly until half way. Now, with the other half open, spoon the Ashtah/ clotted cream, about 1tbsp, then dip it into the crushed pistachio nuts and, if you like, decorate with candied rose petals. Arrange on a serving plate, do likewise with the rest. If you are not eating it immediately, you could at that stage cover with a cling film and keep it in the fridge for an hour or so, but no later. These pancakes won’t keep for long.
3. Serve chilled handing round the Ater/ sugar syrup, so people can pour the amount they like.

Atayef bil Joz (Pancakes Stuffed with Walnuts)

These are usually either deep fried or baked in the oven until golden brown then dipped in cold Ater/ sugar syrup. Once ready, these pancakes are better served immediately.

Makes 10 (10 cm/ 4 inches diameter)

Ingredients

• One quantity of Atayef/ pancakes (see recipe above)
• 1 quantity Ater/ sugar syrup

For the walnut filling

• 120g/ 4 ½ oz medium ground walnuts
• 1 tbsp sugar
• ½ tsp ground cinnamon
• ¼ tsp of each orange blossom and rose water

To decorate:

• 20 g/ ¾ oz coarsely ground pistachio nuts

Method

1. Prepare Atayef/ pancakes as described above. Do likewise with the Ater/ sugar syrup (see recipe). As for the walnut filling, simply mix all the ingredients.
2. Now, take one pancake in your hand, brown side down, put about 1tbsp of the filling and spread it along the middle, leaving the edges untouched. Next, fold the pancake into a crescent shape pinching tightly the edges to seal. Place the pancake onto a plate, then continue likewise with the rest.
3. In a medium sized frying pan and using medium setting, heat up enough oil to deep fry the pancakes. You may need to do this in batches. When the oil is hot enough, gently drop in the pancakes and fry until golden on both sides, it takes about 2-3 minutes. Remove with a slotted spoon onto kitchen paper to the drain excess oil then dip while still hot into the cooled Ater/ sugar syrup, swirl the pancakes in the syrup to give them a good coating, leave them for one minute then take them out and put on a serving plate.
4. Sprinkle the crushed pistachio nuts on top and serve immediately

If you prefer to bake them, this is how to proceed:

1. Pre-heat the oven to 200°C/ 400°F.
2. Melt about 50 g/ 2oz of butter and let it cool slightly, then stir in 1 tbsp of vegetable oil. Meanwhile, line a shallow baking sheet with baking parchment paper. Lay the filled pancakes on the baking tray and brush each one on both sides with the butter mixture, pop it in the oven. Bake for about 7 minutes then turn over and continue baking for another 7 minutes time by which they should be a golden-brown colour on both sides. Dip, as explained above, into the cooled Ater/ sugar syrup then transfer onto a serving plate, sprinkle with the crushed pistachios and serve at once.

Atayef bil Jibneh (Pancake filled with cheese)

Traditionally, Akkawi cheese is used for the filling. Since this cheese is very salty, you need to soak it in cold water for several hours, changing the water from time to time until you get rid of the salt, then dry thoroughly and mash. Alternatively, use the same amount of Mozzarella cheese, dry and mash.

Makes 10 (10 cm/ 4 inches diameter)

Ingredients

• One quantity of Atayef/ pancakes (see recipe above)
• 1 quantity Ater/ sugar syrup (see recipe)

For the cheese filling.

• 170 g/ 5½ oz Akkawi (you need to soak it in cold water for several hours, changing the water from time to time until you get rid of the salt, then dry thoroughly and mash)

OR

• 170 g/ 5½ oz Mozzarella cheese dried and mashed.

Method

1. Proceed as explained in Atayef bil Joz / Pancakes Stuffed with Walnuts).
2. Dip them in the cooled Ater/ sugar syrup and serve warm.

NB. You can also follow the same method for the pancakes stuffed with Ashtah/ clotted cream.