Katayef (Arabic Pancakes)
Baking and Desserts | Arabian cuisine
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Katayef (Arabic Pancakes)
Ingredients
- Wheat Flour - 1½ cups
- Water - 1 cup
- Milk - 1 cup
- Sugar - 1 tablespoon
- Powdered Sugar - 3 tablespoons
- Semi-soft cream cheese - 10.6 oz
- Dry yeast - 1 teaspoon
- Baking Powder - 1 teaspoon
- Nuts - to taste
Step by Step guide
Step 1
In a bowl, pour in a cup of warm water, add a teaspoon of dry yeast and a tablespoon of sugar, wait for 10 minutes for the yeast to activate, then stir.
Step 2
Add a cup of warm milk and mix.
Step 3
Sift in the flour with the baking powder, mixing until there are no lumps.
Step 4
On a dry skillet, pour a thin stream of half a ladle of batter. The batter will start to bubble significantly.
Step 5
Wait until the surface is no longer wet, then remove immediately (it's important not to overcook, or they won't seal well).
Step 6
Let the pancakes cool (do not stack them, or they will stick together).
Step 7
Seal the edges like dumplings, but not completely (they stick together quickly and easily, I didn't expect that).
Step 8
Beat the cream cheese with powdered sugar and pipe the cream into the pancakes using a syringe (or a bag).
Step 9
Serve, sprinkled with nuts (pistachios, walnuts, hazelnuts – your choice).
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