Atayef (Pancakes) is a traditional Lebanese recipe for a classic thick pancake made from a yeasted flour, sugar and water batter. The full recipe is presented here and I hope you enjoy this classic Lebanese version of: Pancakes (Atayef).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
1 packet active, dried, yeast
1 tsp granulated sugar
300 to 350ml warm water
210g plain flour
vegetable oil
Method:
Dissolve the yeast and sugar in 120ml of the warm water. Cover with a damp cloth and set aside in a warm place for about 20 minutes, or until the mixture begins to foam.
Warm a large mixing bowl by sitting in hot water and drying thoroughly. Sift the flour into this bowl then form a well in the centre and pour in the yeast mixture. Beat this into the flour then continue beating, adding the remaining warm water until the mixture attains the consistency of double cream.
Cover the batter with a damp cloth and set aside in a warm place for 60 minutes, or until the volume has increased and the mixture is frothy.
To cook, heat 1 tbsp of the vegetable oil in a large non-stick pan. Tilt to cover the pan with the oil then pour in about 60ml of the batter then swirl the pan gently to even out the batter (atayef are typically quite thick but round). Cook until the surface of the pancake begins to bubble and it comes away easily from the pan (only cook one side if going to fill, otherwise flip over and cook on the other side). Repeat the cooking process on the remaining batter.
)
