Ingredients
| 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. |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
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.
Author's Comments
“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.
Similar Recipes
pancake