A teacher has shared her mother’s secret recipe for stuffed pancakes – complete with ricotta, mozzarella, cinnamon and rosewater syrup.
Katie Lolas, from Sydney, said one of her fondest memories growing up was eating her mother’s homemade ‘Atayef’, which is a Middle Eastern dessert filled with cheese or nuts, and then soaked in a rosewater sugar syrup.
‘These Arabic pancakes are stuffed with a combination of ricotta, mozzarella, cinnamon, sugar and are so good for the soul,’ Katie said on Instagram.
‘I grew up enjoying these on special occasions. They are actually quite easy to make and they’re always a hit with guests if you’re entertaining.’
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A Sydney school teacher has shared her mother’s secret recipe to create stuffed pancakes
Katie Lolas (pictured) said she grew up eating Atayef, which is a Middle Eastern dessert filled with cheese or nuts, usually soaked in a rosewater sugar syrup
To make the pancakes, all you’ll need are self-raising flour, semolina, vanilla essence, sugar, ricotta, mozzarella cheese, cinnamon, butter, honey, lemon and rosewater.
In a bowl, she combined the pancake ingredients such as self-raising flour, semolina, vanilla essence, sugar and water.
‘The mixture should be similar to a runnier pancake batter,’ Katie said.
Over a medium-low heat, she poured 1/4 cup of batter into a pan and cooked until bubbles appeared on surface. Repeat the step until all batter has been cooked.
Once pancakes are cooled, place two to three tablespoons of the mixture into the centre, then fold into a half-moon shape, pinching the sides together to seal shut (picture of Katie’s mother demonstrating how to pinch together the sides of the stuffed pancakes)
Over a medium-low heat, she poured 1/4 cup of batter into a pan and cooked until bubbles appeared on surface. Repeat the step until all batter has been cooked
Assemble the stuffed pancakes on a baking tray, then add one tablespoon of butter on top of each one and bake for 15 minutes or until the butter and cheese have melted
‘Once there is no more shiny raw batter, remove the pancake and place aside on a tea towel to cool slightly,’ she suggested.
In a separate bowl, she mixed the filling ingredients such as ricotta, mozzarella cheese, cinnamon and sugar until well combined.
Once pancakes are cooled, place two to three tablespoons of the mixture into the centre, then fold into a half-moon shape, pinching the sides together to seal shut.
Assemble the stuffed pancakes on a baking tray, then add one tablespoon of butter on top of each one and bake for 15 minutes or until the butter and cheese have melted.
Katie suggested serving the pancakes with honey or soaked in hot rosewater sugar syrup
Katie suggested serving the pancakes with a drizzle of honey or soaked in hot rosewater sugar syrup.
‘To make sugar syrup, place the sugar, water and lemon juice in a pot, bring to a boil. Lower the heat and simmer for five minutes. Turn off the heat and add the rosewater if using. Set aside,’ she suggested.
Her post was quickly met with more than 2,000 ‘likes’, with many saying they couldn’t wait to try it out for themselves.
Source: Food Recipes and News
