Recipe by Olha
“Ataif” are popular in the Middle East. The batter is very sweet and the pancakes are dipped in honey, sprinkled liberally with walnuts and cinnamon and topped with a thick, almost solid cream called “kaymak”. This unctuous topping makes even Double Devon cream seem weak and watery, although Double Devon—or even stiffly whipped cream—can be used.
Top Review by Retro Kali
SOOOOOOO good! The honey syrup was not at all overpowering or too sweet, the cinnamon and cream really made these to die for! I used heavy whipping cream,but wish I had something heavier. I will make these again!
- 2 eggs
- 1 egg yolk
- 1⁄2 cup sugar
- 2 teaspoons grated lemon zest (outside rind)
- 3⁄4 cup ground walnuts
- 3 tablespoons all-purpose flour
- 3 tablespoons brandy
- 2 ounces melted butter
HONEY WATER MIXTURE
- 1 cup honey, thinned with
- 1⁄4 cup hot water
WALNUT CINNAMON TOPPING
- 1 cup chopped walnuts
- double Devon cream or stiffly whipped cream or kaymak cream
Directions See How It's Made
- Beat eggs and yolk in bowl. Add sugar and beat until well blended. Add lemon zest, ground walnuts, flour and brandy. Mix until smooth. Add 2 oz. melted butter. Mix lightly.
- Melt 1 teaspoons butter in non-stick pan. Add 2 Tablespoons batter. Bake until done on one side; flip and finish other side. As each pancake is done, immerse in honey-water mixture. Remove onto serving plate, sprinkle with chopped walnuts and sprinkle on cinnamon.
- Let cool two minutes. Top with cream. Serves 4.
- Pancakes of the World.