Qatayef Pancakes

Qatayef Pancakes are delightful Lebanese stuffed pancakes, traditionally served during Ramadan. These sweet treats are filled with nuts and drizzled with syrup, making them a perfect midnight snack.

Ingredients

• All-purpose flour - 120 grams
• Warm water - 250 ml
• Active dry yeast - 5 grams
• Sugar - 15 grams
• Salt - 1 gram
• Ground cinnamon - 1 teaspoon
• Walnuts, finely chopped - 50 grams
• Sugar (for filling) - 15 grams
• Rose water - 1 teaspoon
• Honey - 50 grams
• Water (for syrup) - 50 ml

Steps

1. In a bowl, mix the warm water, yeast, and sugar. Let it sit for 5 minutes until frothy.
2. In another bowl, whisk together the flour, salt, and cinnamon.
3. Gradually add the yeast mixture to the flour mixture, stirring until smooth. Let the batter rest for 15 minutes.
4. In a separate bowl, combine the chopped walnuts, sugar, and rose water for the filling.
5. Heat a non-stick skillet over medium heat. Pour a ladle of batter to form small pancakes (about 10 cm in diameter). Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another minute. Repeat with remaining batter.
6. Place the cooked pancakes on a plate, keeping them covered with a clean kitchen towel to stay warm.
7. To assemble, take a pancake, spoon some walnut filling onto one half, and fold it over to create a half-moon shape. Gently press the edges to seal.
8. In a small saucepan, combine honey and water, bring to a simmer, and cook for 2-3 minutes until slightly thickened.
9. Serve the filled Qatayef pancakes warm, drizzled with honey syrup.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 55 g
• Fiber: 3 g
• Sugar: 20 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

• Contains healthy fats from walnuts, which can support heart health.
• Provides a source of carbohydrates for quick energy.

Tags