Regular Atayef (Middle Eastern pancakes

• Vegetarian

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Instant yeast
  • 1 pinch Salt
  • 1/2 cup Semolina
  • 2 tbsp Sugar
  • 2 tsp Vanilla

• Dairy

  • 1/2 cup Milk

• Liquids

  • 1 cup Water

Found on littlesunnykitchen.com

Description

Ingredients

• 1 cup all purpose flour
• 1 cup water
• ½ cup milk
• ½ cup semolina
• 1 tsp baking powder
• ½ tsp instant yeast
• 2 tbsp sugar
• 2 tsp vanilla
• a pinch of salt

Directions

• To prepare the mixture, place all dry ingredients in a bowl and mix.
• Mix all liquid ingredients together, then gradually add the mixture to the dry mixture and whisk to ensure that the mixture is properly mixed.
• Place bowl in a warm place, cover with a damp cloth and allow batter to rest for 15-30 minutes.
• Heat a non-stick pan on medium heat, then pour the batter using a spoon to make circles. (for small Atayef pour 1 tbsp of batter, for medium sized ones add 2tbsp, and ¼ cup for the large ones)
• The Atayef will start bubbling but make sure that you get loads of bubbles because if you dont, then it means that you didnt make the right consistency. Fix this by adding more water to the batter as it might be too thick. Each piece should take about 1-2 minutes until theyre done, but this depends on the size of the Atayef.
• When the last drop on the surface dries and isnt shiny anymore, this means that the Atayef is done. Remove from pan immediately.
• Transfer to a tea towel, but make sure that you fold down the towel to cover the Atayef, otherwise they will dry out really quickly which can lead to Atayef that are difficult to fold and seal.
• Stuff the Atayef with the filling that you choose (cheese, walnuts, almonds, etc...) then either fry or bake them as explained above. Dip in syrup or just drizzle with it (for better results, soak warm Atayef in cold syrup)