Atayef with Whipped Cream and Pistachios

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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

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Servings 24


  • 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


  • 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!

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