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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 eggs
1 egg yolk
1/2 cup sugar
2 tsp. grated lemon zest (outside rind)
3/4 cup ground walnuts
3 tbsp. all purpose flour
3 tbsp. brandy
2 oz. melted butter
Honey Water Mixture:
1 cup honey, thinned with
1/4 cup hot water
Walnut Cinnamon Topping:
1 cup chopped walnuts
Cinnamon to taste
Cream Topping:
Double Devon cream or stiffly whipped cream or ( should you be so lucky) Kaymak—as much as your conscience will bear.
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Directions:
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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 tsp. 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.
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Comments from olga
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“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.
Pancakes of the World.
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