Prep 10 mins
Cook 3 mins
“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.
- 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
- 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.
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!