Atayef (Mini pancake with cream)

These small pancake are very famous in Lebanon. Specially in Ramadan. They are a unique type of pancake that is only cooked on one side! and it is so much fun to eat it too! It might sound difficult but believe me it is not!!

For Pancake

Ingredients

• 1 cup of AP flour
• 1 cup fine semolina
• 1 1/4 cup warm water
• 1 tsp of dry yeast
• 1 tbsp of dry milk powder
• 1/2 tsp of baking soda
• 1/2 tsp of baking powder
• 1 tbsp of sugar

Method:

1. Proof the yeast by combining it with 1/4 cup of warm water, a teaspoon of sugar; place in a warm place and let it foam.

2. In a small bowl, sift the flours, sugar, baking powder, baking soda; mix with a wire whisk.

3. Pour one cup of warm water into a bowl; add the powdered milk and stir to combine well.

4. Mix with the wire whisk; add the flour mixture and stir; the consistency should be a little thicker than a crêpe batter. If the batter is too thick, add a little water.

5. Heat a crêpe or pancake nonstick skillet till very hot; grease it with a half teaspoon of oil or spray it; place the equivalent of 1/4 cup of batter in the skillet to form a circle. Let it cook for a few minutes on one side; when it has formed little bubbles and it looks dry, take it out onto a plate. Do not flip it.

6. As soon as all the atayefs are cooked, fill them with some ashta (cream), a bit of cherry coulis, pinching on one end to form a spoon shape and place in a serving platter; serve right away or within one hour.

7. I sprinkled them with ground pistachio and cherry on the middle a piece of maraschino cherries.

For the filling (Ashta or Cream)

• 3 cups of milk powder
• 2 cups of water
• 1 tbsp of corn starch
• 1 tbsp of rose water

Method:
Mix all in a pan and bring to boil. Wait till it thickens, then turn off and move to a serving dish to be used when filling the pancakes.

For the syrup:

• 1 cup of sugar
• 1/2 cup of water
• 1 tsp lemon juice
• 1tsp of rose water
  

METHOD:

For the syrup:

Place the sugar and water in a saucepan; bring to a boil and add the lemon juice; boil the syrup for 8 minutes or until it gets a bit syrupy (test it on the back of a spoon and see if running your finger will leave a mark). Add the flavorings and simmer a few seconds more then turn off the heat and let the syrup cool. This can be done several weeks ahead and the syrup kept in a jar tightly closed in the fridge.

ENJOY!