Serves: 32
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Method
- Place flour, almond meal, yeast, sugar, and bicarbonate of soda in a large bowl; mix to combine. Pour in water and mix with a whisk until well combined and the mixture is a smooth, runny consistency, like pouring cream. Set aside for 10 minutes or until slightly thickened.
- Heat a non-stick frying pan on medium low heat (or induction level 4); lightly spray with oil and wipe away any excess with a paper towel. Pour in 1 tbsp of mixture and cook gently until bubbles come to the surface and the top is set. Do not turn the pancake. Transfer pancake to a baking tray lined with baking paper and cover with a clean tea towel. Repeat with remaining mixture; you should get about 30 pancakes.
- To make the Rosewater Syrup, place sugar and water in a small saucepan and bring to the boil, stirring constantly. Reduce heat to a simmer and cook, without stirring, for 5 minutes, or until slightly thickened. Stir in rosewater; set aside to cool.
- Whisk ricotta and sugar in a small bowl until creamy; place 2 tsp of ricotta in each pancake, uncooked side up; pinch the top of the pancake to seal, then pinch along the sides, ensuring the 2 ends remain exposed. Dip the exposed ends into pistachios and transfer to a serving plate. Repeat with remaining pancakes, then drizzle with Rosewater Syrup to serve.
Recipe notes
- These delightful, sweet canapes can be made and filled one day in advance and stored in the fridge.
- You can decorate the Atayef with any crushed nuts or dried edible flowers.
- The batter should be quite thin and runny, like pouring cream.
- When cooking the pancakes, they don’t require flipping: just cook until the top is set and firm.
Appliance notes
Quick and efficient, an Electrolux induction cooktop gives you instant heat as the pan is energised directly by a magnetic field. Induction cooktops are safe, simple to use and clean, and give you precise temperature control.
