Atayef (a Middle Eastern pancake with a twist) – the winning recipe from innocent Ireland’s dairy-free cook off

Atayef

Pancakes

Ingredients

• 1 cup flour
• 1/4 cup semolina
• 1 tsp yeast
• 2 tsp sugar
• 1 1/4 cup warm water
• 1/2 tsp bicarbonate of soda

Creamy custard filling

Ingredients

• 2 cups innocent oat milk
• 2 tbsp sugar
• 2 tbsp cornflour
• 1 tbsp semolina
• 1/2 tsp rose water

Method

1. Mix all ingredients (expect for the bicarbonate of soda) together in a bowl until well combined.
2. Add in the bicarbonate soda and mix again (batter will be slightly thick).
3. Pour the batter into small rounds in a pan over medium heat.
4. Cook until the top of the pancakes form bubbles and are dry to the touch (don’t flip!).
5. Set aside and cover with a tea towel to prevent them from drying.
6. In a pan, mix together all the custard ingredients. Cook on medium-high until thick (about five minutes). Allow to cool until warm.
7. To assemble, place a teaspoon of custard onto the top half of the pancake.
8. Pinch the bottom half of the pancake until it sticks together and forms a kind of cone.
9. Dip into some crushed nuts (I used pistachios) and drizzle with sugar syrup, maple syrup or honey.
10. Eat right away and enjoy!