These Middle Eastern pancakes, called Atayef, are a must during Ramadan. We’re giving them a light twist by air frying instead of deep frying, and trust me, they turn out delicious!
Atayef with Whipped Cream and Pistachios
Servings 24
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cream of wheat
- 3 cups lukewarm water
- 1 tablespoon active dry yeast
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- A pinch of salt
- 2 cups freshly whipped cream or dairy-free whipped topping
- Pistachios for garnish
- Honey or simple syrup
Instructions
- Blend together all-purpose flour, cream of wheat, yeast, sugar, baking powder, salt, and water until smooth.
- After blending, add baking soda to the mix and pulse a few times. Let it sit for 20 minutes.
- Ladle the Atayef batter onto a hot pan.
- Cook until the top bubbles up, creating a delightful cross between a pancake and a crumpet.
- Keep the Atayef covered with a towel while making the entire batch to prevent drying.
- Gently fold the Atayef in half, forming a cone, and pinch the bottom to seal.
- Transfer the cones to the air fryer.
- Spray with cooking oil and air fry at 350 degrees F for 6-8 minutes or until golden.
- Remove from the air fryer and let them cool.
- Whip heavy cream until you have a fluffy consistency.
- Fill the Atayef with whipped cream using a spoon or a whipped cream canister.
- Dip the tops of the cones in crushed pistachios.
- Drizzle simple syrup over the top and serve your delightful Atayef!